Mint Fritatta

Serves 4 to 6


  • 12 eggs
  • 8 ounces ricotta cheese, well drained (sheep’s milk is classic)
  • 2 - 4 tablespoons chopped mint
  • 2 ounces grated Pecorino Romano cheese
  • Salt and pepper to taste
  • 6 tablespoons or more of olive oil


  1. Crack eggs into a large bowl and whisk until foamy; stir in ricotta cheese, mint, cheese and salt and pepper.
  2. Heat olive oil in a non-stick 12-inch sauté pan. Pour in the egg mixture and pat evenly. Cook over medium heat for about 5 minutes or until top starts to solidify and the omelet moves in one piece when the pan is shaken.
  3. Invert the frittata out onto a large plate, then slide back into the pan to cook the other side.
  4. Slide the frittata out onto a large serving dish; garnish with mint leaves; cut into wedges to serve with extra virgin olive oil on the side.

This recipe was featured on Season 27 - Episode 2707.

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