Tuesday, September 13, 2011

Ricotta Frittata


Let's face it:  leftovers are just, well....leftover.

Not really my favorite. 

My mind goes blank when I look in my fridge and find them.  I am uninspired by them.

In all reality, my creative self should jump for joy at the prospect of repurposing food.  After all, that part of my brain kicks into gear when I garage sale or when I am in my spacious basement craft/creativity studio.  

I need to purpose to think creatively about leftovers.

This is my purposeful attempt.  

In my fridge, I had a fresh batch of ricotta cheese made from a gallon of milk that had frozen (not on purpose!), some leftover nakey spaghetti noodles, and some homemade basil pesto.

Enter:  Google.  :)  Please, please, tell me I'm not the only one who cooks with her laptop open next to her?  Please.

{Oh, and by the way, have you used the Google Food Blog search that is on the right side of this post?  I'm telling ya, it is wonderful.  Just type in any sort of recipe or ingredient that you are looking for, and Google will search only food blogs and generate for you a phenomenal list of inspiration!  I use it all.the.time.  Good stuff, that Google!}


Result?  A wonderful frittata, full of simple freshness.  Quick and easy and extremely satisfying.  All in about 10 minutes of prep time, and 15 minutes of bake time.  Score.

{Oh, I'm taking this over to the party at Jam Hands and This Chick Cooks!--come join the fun!}

Ricotta Frittata
Adapted from Sunday-Suppers

6 large eggs
1/2 c whole milk
1/2 c fresh ricotta cheese
1/4 cup finely grated Parmesan cheese
2 tsp. basil pesto
kosher salt and freshly ground pepper, to taste
3 cups leftover pasta, any shape, cooked (from 7 ounces dry)
1 tablespoon extra-virgin olive oil
a small handful fresh basil, for garnish

Directions:
Preheat oven to 400 degrees. 

Whisk together eggs, milk, ricotta, Parmesan, basil pesto, salt, and pepper. Stir in cooked pasta.
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.

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