Penne Frittata With Fresh Basil

• 6 large eggs
• 12 cup whole milk
• 12 cup ricotta cheese
• 14 cup parmesan cheese, grated
• salt & freshly ground black pepper
• 7 ounces penne rigate, cooked and drained (about 3 cups)
• 14 cup fresh basil, chopped
• 1 tablespoon extra-virgin olive oil
• fresh basil, for garnish

1. Preheat oven to 400 degrees F.
2. Whisk eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper; stir in cooked pasta and chopped basil.
3. Heat a 10-inch cast iron skillet over medium heat; add oil and swirl to coat bottom and sides with oil.
4. Pour in egg mixture and cook until edges begin to set, about 2 minutes; transfer to oven and bake until completely set, about 10 to 12 minutes.
5. Invert onto a plate, then re-invert onto a serving plate; let stand 5 minutes before cutting in wedges and garnishing with fresh basil, if desired.

eggs, milk, ricotta cheese, parmesan cheese, salt, penne rigate, fresh basil, extravirgin olive oil, fresh basil

Taken from www.food.com/recipe/penne-frittata-with-fresh-basil-431719 (may not work)