I haven't made this dish since undergrad but it's a quick and easy one. Mainly, it's perfect for summer. I wanted to make a quiche but didn't have butter to make a crust. Anyways, it was a hit with my family (mostly Kelly and Nick) because of the large amounts of cheese I used to make it.
We just spent the past weekend with my cousin Kara and her family (twins + two year old + doggie!). We celebrated my uncle's birthday and helped watch the babies. Mostly we had snuggles with babies and watched Thomas the train engine. It was a blast! Rex was mostly terrified of their dog, Gaia. Probably because she's so refined and he is completely nuts.
3 1/2 cups cooked pasta (rotini or macaroni)
1/2 cup whole milk
1 bunch swiss chard, stems removed
1 cup cherry tomatoes, halved
1 1/2 cups mozzarella cheese, shredded
1/4 cup parmesan, shredded
herbed goat cheese, for topping
1 tsp dried italian herbs
salt and pepper
Grease a 9 inch round pie pan. Preheat oven to 375 degrees.
Slice the swiss chard finely and cook in a saucepan over medium heat until wilted. Drain excess water.
In a large mixing bowl, whisk the eggs and milk together. Add the italian herbs. Then add in the pasta and cooked swiss chard. Stir to incorporate. Then mix in the mozzarella and season with salt and pepper. Pour mixture into prepared pan.
Top with cherry tomatoes, cut side up. Then sprinkle parmesan and goat cheeses all over the surface. The frittata is done when it is almost firm in the center and the top is golden brown, about 30-40 minutes. If the cheese is browning too quickly, just cover with aluminum foil.
We ate this with fresh gazpacho on the side! Yay summer!