Ingredients
1/3 cup ricotta
1/4 cup grated Parmesan
3 large eggs
Coarse salt and ground pepper
3 cups Orecchiette with Bacon and Tomato Sauce
1 teaspoon extra-virgin olive oil
Preparation
In a medium bowl, stir together ricotta, Parmesan, and eggs; season with salt and pepper. Fold in reserved pasta until well combined.
Heat broiler. In a 10-inch nonstick ovenproof skillet, heat oil over medium-high. Add pasta mixture, pressing with the back of a rubber spatula to spread it evenly in skillet. Cook, without stirring, until golden brown and set on bottom, about 6 minutes. Transfer skillet to oven and broil until frittata is golden brown, about 4 minutes. With a thin spatula, loosen frittata from skillet; invert onto a large plate. Cut into wedges; serve hot or at room temperature.
