Leftover Pasta Frittata with Ricotta and Basil

*Click here for full post
adapted from Sunday Suppers, where it was taken from Martha Stewart Living

6 large eggs
1/2 cup whole milk
1/2 cup fresh ricotta cheese
1/4 cup finely grated Parmesan cheese
Coarse salt and freshly ground pepper
3 cups cooked and drained pasta (from 7 ounces dry)
1/2 cup chopped fresh basil
1 tablespoon extra-virgin olive oil
Garnish: fresh basil

Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 tsp salt, and 1/4 tsp pepper.

Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium-high heat. Add oil; swirl to coat bottom and sides of skillet. Heat oil until shimmering, add cooked pasta.  Fry pasta for a moment until it crisps in places, moving around with tongs or a spoon occasionally.  

After about 3 minutes, reduce heat to medium and pour in egg mixture.  Cook until edges are just beginning to set, about 2 minutes, lifting the eggs occasionally to allow more of the mixture to run to the bottom. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: