Pesto Pasta Frittata

cookbooks frittata egg milk/cream parmesan pasta basil

David Tamarkin

4 servings

Source

Ingredients

8 large eggs

¼ cup whole milk or cream

½ cup grated Parmesan cheese

Kosher salt

Freshly ground black pepper

1 cup (about 4 ounces) cooked pasta

¼ cup pesto or Roasted Garlic–Herb Sauce, plus more for serving

1 tablespoon unsalted butter

Method

Set a rack in the upper third of the oven and preheat it to 400°F.

In a large bowl, whisk together the eggs, milk, Parmesan, ¾ teaspoon kosher salt, and a few grinds of black pepper.

In a separate bowl, toss the pasta with the pesto or herb sauce.

Melt the butter in a 10-inch cast-iron skillet (or other nonstick oven-safe pan) over medium heat. Pour the egg mixture into the skillet, then nestle in the pasta.

Cook, undisturbed, until the frittata is set around the edges but still looks wet on the surface, about 5 minutes. Slide the frittata into the oven and bake until the top is set, about 10 minutes.

Serve the frittata warm or at room temperature, with more pesto or herb sauce on the side.