Penne Frittata with Basil and Ricotta
From Martha Stewart Living, June 2010

Pasta, creamy ricotta, and eggs are baked together to create a dish that's great any time of the day at any temperature.

6 large eggs
1/2 cup whole milk
1/2 cup fresh ricotta cheese
1/4 cup finely grated Parmesan cheese
Coarse salt and freshly ground 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
Garnish: fresh basil

Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon 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.

Makes one 10-inch frittata; Serves 10 to 12