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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


Crack eggs into a large bowl and whisk until foamy; stir in ricotta cheese, mint, cheese and salt and pepper.

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.

Invert the frittata out onto a large plate, then slide back into the pan to cook the other side.

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 is featured on Show 2707 – Art of the Artichoke.


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