Culinary Confession No. 6 & Penne Frittata

I’m starting to think I have a hoarding condition.  I love magazines.  One magazine in particular:  Martha Stewart Living.  I have every single issue since 1997 including special issues, Baby issues, Martha Stewart Kids, and, of course, Martha Stewart Weddings.  Seriously.  That’s a lot of gloss, friends!

There are, literally, stacks and stacks of magazines piled around my home.  Next to my bed? You bet!  In the living room?  Check.  Craft Room? Yep. Hallway?  Of course!

And, my confession?  After 14 years of collecting, I’m just now starting to put those inspiring magazines to good use.  I’ve been flagging recipes and putting them into our weekly try-something-new rotation.  Our first dish turned out beautifully.

Penne Frittata

6 large eggs
1/2 cup milk
1/2 cup ricotta cheese
1/4 cup grated parmesan
Salt & Pepper
3 cups cooked and drained penne rigate pasta {from 7 ounces dry}
1/4 cup chopped fresh basil
1 tablespoon extra-virgin olive oil
3 cloves roasted garlic
2 teaspoons red pepper flakes
1/4 teaspoon cayenne
Garnish: fresh basil

Method:

Preheat oven to 400 degrees.  Whisk together eggs, milk, ricotta, parmesan, 1 teaspoon salt & 1/4 teaspoon black pepper.  Add red pepper flakes and cayenne.  Stir in cooked pasta and chopped basil.

Heat a 10 inch oven proof skillet {cast iron is great!} over medium heat.  Add olive oil; swirl to coat {I used a brush to really get the sides of my cast iron skillet covered}.  Add roasted garlic.  Pour in egg mixture and cook until edges just begin to set, about 2 minutes.

Transfer skillet to oven and bake until eggs are completely set, 10-12 minutes.  Invert onto a plate, and re-invert onto a serving dish.  Let stand for 5 minutes. Cut into wedges and garnish with fresh basil.

This was amazingly delicious.  I couldn’t wait to have more.  It’s so easy to throw together.  I loved using fresh basil from our container garden.  And the best part?  It was even better reheated the next day.