- 400 g ricotta
- 5 eggs
- Olive oil
Heat a little oil in a pan and add the sliced ricotta and brown on both sides. Beat the eggs with a fork, season and pour over the ricotta. When the frittata is cooked on one side use the lid of the pan to help turn it to cook on the other side.
Use the same method but and add some grated pecorino and some chopped parsley. You can use other raw vegetables and finely cut herbs: chopped fennel, spring onions, asparagus, basil, garlic can be mixed together without any cheese. If you use the following vegetables cook them first before mixing with the egg: courgette, potato, peas, artichoke, cauliflower.