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.