There aren't many foods that can justifiably be served hot or cold and are acceptable for breakfast, lunch and dinner. Can you think of any? I have a select few in mind and this happens to one of them. A pasta frittata. Spotted in the latest issue of Martha Stewart Living, I knew this dish would be a new family favourite as soon as I laid my eyes on it.
A lovely combination of tender pasta, whole eggs, creamy ricotta and garden-fresh herbs fuse together to make an easy-peasy dish. We ate this for breakfast and heartily concurred that it would also make for a delicious lunch or easy dinner.
Peppery Pasta Frittata, adapted from Martha Stewart
- 6 large eggs
- 1/2 cup whole milk
- 3/4 cup fresh ricotta
- 1 teaspoon kosher salt
- 1 tablespoon fresh ground pepper
- 3 cups cooked and drained spaghetti**
- 1/4 cup fresh thyme leaves
Preheat oven to 350 degrees. Whisk the eggs, milk, ricotta, salt and pepper together. Stir in cooked pasta and fresh thyme.
Heat a 10" skillet over medium high heat. Add oil and swirl around to coat the pan. Pour in egg mixture and cook until the edges are slightly firm, about 2 minutes. Transfer skillet to the oven and bake until set, approx. 10 minutes. Slide onto a serving dish and allow to rest for 5 minutes. Cut into wedges and serve.
**I used this because it was the leftover pasta in my fridge. Any pasta, especially penne, would work very well.