Penne Frittata With Basil And Ricotta Food
PENNE FRITTATA WITH BASIL AND RICOTTA
Pasta, creamy ricotta, and eggs are baked together to create a dish that's great any time of the day at any temperature.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes one 10-inch frittata
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, salt, and pepper. Stir in cooked pasta and chopped basil.
- Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. 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.
PENNE WITH LEMON, RICOTTA AND BASIL
Make and share this Penne With Lemon, Ricotta and Basil recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook the penne in a pot of salted water until al dente, reserving 1 cup of the pasta water. Drain and set aside.
- In a small saucepan over low heat, melt the butter, and whisk in the ricotta, lemon juice and lemon zest.
- Moisten with some of the reserved pasta water to make a sauce-like consistency.
- Season to taste with salt and pepper.
- Toss the pasta with a bit of olive oil. Divide among plates and top with sauce and basil.
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- Whisk together eggs, milk, cheese, and tomatoes. Season with salt and pepper to taste. Stir in cooked pasta and basil.
- Heat a 10-12 inch oven-proof skillet (preferably cast-iron )skillet over medium heat on the stove. Add oil; swirl to coat bottom and sides of skillet.
- Pour in egg and pasta mixture and cook until edges are just beginning to set while using a rubber spatula to pull the cooked eggs toward the center of the pan, letting the raw egg run to the outer part of the pan, for about 2-5 minutes. You want the frittata to be halfway cooked. It should still be runny in the center.
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- To a mixing bowl add the eggs, 1 1/3 cups ricotta, parmesan, basil,salt, pepper and nutmeg, whisk well to combine. Don't be concerned if there is ricotta lumps. Set aside.
- To a 10-inch (25 cm), oven-proof skillet add the butter oil over medium heat. Once melted and starts to bubble, add the shallot to the pan and cook until they start to soften. Add the spinach cook until it starts to wilt. Stir in the egg mix and mix well so the spinach is evenly distributed. Cook until the edges start to set, about 2 minutes.
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