PENNE FRITTATA
Brunch Dish - Feeds 6
Ingredients
6 large eggs
1/2 cup whole milk
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
Salt and freshly ground black pepper
7 ounces penne rigate, cooked and drained (about 3 cups)
1/4 cup fresh basil, chopped
1 tablespoon extra-virgin olive oil
fresh basil, for garnish
Preheat oven to 400 degrees F.
Whisk eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper; stir in cooked pasta and chopped basil. Heat a 10-inch cast iron skillet over medium heat; add oil and swirl to coat bottom and sides with oil. 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. 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.
RAISIN BREAD - for BREAD MACHINE
Makes one 2-Pound Loaf
Ingredients
1-1/4 cups warm water
3 tablespoons warm milk
2 tablespoons oleo
4 cups bread flour
1-1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons cinnamon
2-1/4 teaspoons rapid rise yeast
1 cup raisins
Place ingredients into bread machine, either wet first or dry first, depending upon particular machine. Set bread machine for basic bread, choice of crust color, and for a 2-pound loaf size. When machine signals time to add extra ingredients, add raisins, 1/4 cup at a time so they are completely mixed up.
Enjoy your bread!
BIBLE STUDY | COMING EVENTS | DEVOS | SOUL FOOD | BODY FOOD
TEENS CORNER | HOME | THEME | TAG SALES | CONTACT US
JavaScript Free Code