{image from a cup of jo}
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:
Any suggestions for someone who doesn't have any oven-safe skillets? (looks too delicious not to try!)
Oh, summer... you just made my mouth water SO BAD!!! YUM YUM YUUUM!!!
...you never cease to amaze me in that kitchen of yours.
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.
That looks delicious, Summer! If I can motivate myself to get into the kitchen, I might have to try this one.
Looks yummy! I love ricotta cheese - it makes everything so rich.
yum, summer, this looks so good! i need some new recipes for the summer -- this looks like a goodie :]
@ 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!
I love frittata's. For added veggies and colour I added a handful of fresh cut spinach, yum.Thanks