Mini Frittatas with Basil and Ricotta
6 large eggs
½ cup whole milk
½ cup fresh ricotta cheese
¼ cup finely grated Parmesan cheese
Coarse salt and freshly ground pepper
¼ 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. Spray mini muffin tins with non-stick spray or grease with butter. Pour egg mixture into mini muffin tins and bake until eggs are completely set, 10 to 12 minutes. Garnish with basil.
(By the way, we omitted the 3 cups cooked and drained penne rigate pasta which were originally in the recipe. However, one day we plan to make the frittatas with the pasta.)
You can eat the mini frittatas by themselves, with a salad or in a hot-pressed sandwich with cheese and/or ham. We had them with fresh mozzarella on sourdough (on the panini grill, of course).
Avery wasn’t too keen on the frittatas, which meant more for us. Hopefully she'll try them again one day!