Lasagna Frittata

Submitted by KathyP53

"This is a great brunch dish. Another variation on a delicious Italian frittata."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 8-10

ingredients

• 3 tablespoons olive oil
• 1 (5 ounce) bag Baby Spinach, chopped
• 1 garlic clove, sliced
• 10 eggs
• 1⁄4 cup heavy cream
• 3 tablespoons minced fresh basil
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 5 cooked lasagna noodles, cut into 1-inch pieces
• 5 ounces ricotta cheese, scooped into 1 tsp. pieces
• 6 ounces mozzarella cheese, thinly sliced
• 3⁄4 cup freshly grated parmigiano-reggiano cheese

directions

1. Heat 2 tablespoons of oil in deep nonstick skillet. Add spinach and garlic and saute, stirring frequently, until spinach is wilted and garlic is tender, about 2 minutes. Remove from skillet and drain on paper towels.
2. Whisk eggs and cream together in large bowl. Stir in spinach mixture, basil, red pepper flakes, salt and pepper, ricotta, noodles, 4 oz. of the mozzarella, and 1/4 cup of Parmigiano-Regiano cheese.
3. Heat oven to broil.
4. Heat 1 tablespoons of oil in deep, ovenproof, nonstick skillet over low heat. Add egg mixture and cook, lifting edges to allow eggs to run underneath, 3-4 minutes. Cover skillet and cook for 15 minutes or until frittata is almost completely set. Sprinkle 1/2 cup of Parmiagiano-Reggianon cheese on top of frittata, recover and cook for 2 minutes more. Place frittata in oven and broil until cheese is melted and nicely browned. Slide firttata onto serving plate. Allow to sit for 5 minutes before cutting into pieces.