A Family That Eats Together: Ziti Frittata

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike.

Hummm… bacon and eggs for dinner? Count us in! Sometimes it just seems right. Think of this dish as a take on quiche but instead of a crust I use cooked pasta. Add in some veggies and the kids will never know that you sneaked them in because my frittata is just that good. The best part is that this recipe is so quick and easy it is a perfect weeknight dinner. It can also easily be made vegetarian by leaving out the pancetta.

Servings: 8–10
Prep Time: 5 minutes
Cook Time: 35 minutes

Ingredients

• 6 large eggs
• ½ cup milk
• ½ cup ricotta cheese
• ¼ cup grated parmesan cheese
• 1 cup mozerella, shredded
• 3 cups cooked and drained ziti pasta
• 2 cups fresh baby spinach
• ¾ cup chopped pancetta
• ¼ cup basil, chopped
• 1 tbsp extra virgin olive oil

Directions

1. Preheat the oven to 400ºF.
2. Cook the pasta per the package instructions. Drain and reserve.
3. Whisk together the eggs, milk, ricotta, parmesan, and basil. Salt and pepper to taste.
4. While the pasta is cooking, heat an ovenproof skillet (ideally cast-iron) over low heat. Add pancetta and oil. Cook until pancetta is almost crispy. Stir in spinach and cook until wilted, about 1 minute. Pour in egg mixture and pasta making sure to evenly distribute all the ingredients. Sprinkle mozarella cheese over the top and place pan in the oven for 20 minutes or until frittata is browned on top.