Penne Frittata With Fresh Basil |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
This frittata is lightly seasoned, so fresh basil is essential for best flavor. Great for a brunch menu. Ingredients:
6 large eggs |
1/2 cup whole milk |
1/2 cup ricotta cheese |
1/4 cup parmesan cheese, grated |
salt & freshly ground black pepper |
7 ounces penne rigate, cooked and drained (about 3 cups) |
1/4 cup fresh basil, chopped |
1 tablespoon extra-virgin olive oil |
fresh basil, for garnish |
Directions:
1. Preheat oven to 400 degrees F.
2. Whisk eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper; stir in cooked pasta and chopped basil.
3. Heat a 10-inch cast iron skillet over medium heat; add oil and swirl to coat bottom and sides with oil.
4. Pour in egg mixture and cook until edges begin to set, about 2 minutes; transfer to oven and bake until completely set, about 10 to 12 minutes.
5. Invert onto a plate, then re-invert onto a serving plate; let stand 5 minutes before cutting in wedges and garnishing with fresh basil, if desired.
|
|