May 24, 2010















































{image from a cup of jo}

made this last week and today joanna's talking about it. i agree: it's delisch. thank you sunday suppers and martha stewart living! i never knew pasta and eggs could be so happy together.

penne frittata with ricotta and basil
gently tweaked from martha stewart

6 large eggs
1/2 cup whole milk
1/2 cup ricotta cheese
1/4 cup parmesan cheese
2 cloves minced garlic
salt and pepper
3 cups cooked and drained whole wheat penne (from 7 oz. dry)
1/4 cup chopped fresh basil
1 tsp. dried oregano
1 T. olive oil
grated mozzarella for garnish

1. preheat oven to 400. whisk together eggs, milk, ricotta, parmesan, garlic, 1 tsp. salt and 1/4 tsp. pepper. stir in cooked pasta, basil, and oregano.
2. heat a 10-inch ovenproof skillet over med heat. add oil; swirl to coat bottom and sides of pan. pour in egg mixture and cook until edges are just beginning to set, about 2 min.
3. transfer skillet to oven and bake until eggs are cooked, 10 to 12 minutes. invert onto a plate and re-invert onto a serving dish. garnish with mozzarella and basil and cut into wedges.

i served it with chilled marinara sauce, which made it even 10x better.

8 comments:

ChelseaF said...

Any suggestions for someone who doesn't have any oven-safe skillets? (looks too delicious not to try!)

Hannah said...

Oh, summer... you just made my mouth water SO BAD!!! YUM YUM YUUUM!!!

...you never cease to amaze me in that kitchen of yours.

Christina said...

Mmmm...looks good! I might have to try this one for my pasta-loving-guys when I need a fresh idea in my pasta repertoire.

dayzeecloud said...

That looks delicious, Summer! If I can motivate myself to get into the kitchen, I might have to try this one.

Kelly said...

Looks yummy! I love ricotta cheese - it makes everything so rich.

ampersandity said...

yum, summer, this looks so good! i need some new recipes for the summer -- this looks like a goodie :]

summer said...

@ chelsea
chels, when you get to the oven step, you could try scooping the frittata out of the skillet with a big spatula and putting it on an overnproof baking sheet or dish for the last part!

Sue said...

I love frittata's. For added veggies and colour I added a handful of fresh cut spinach, yum.Thanks

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about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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