2 bs extra virgin olive oil
6 large or extra large eggs
Salt and freshly ground pepper to taste
1 cup fresh ricotta
3 tbs chopped fresh mint
1 garlic clove, minced or mashed in a mortar and pestle
Preheat the oven to 350 degrees.
Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet.
Rub the oil over the sides of the pan, and place in the oven.
Meanwhile, whisk the eggs in a large bowl.
Whisk in the salt (about 1/2 teaspoon), pepper, ricotta, mint and garlic.
Remove the baking dish from the oven and scrape in the egg mixture.
Return to the oven, and bake 30 minutes or until lightly colored on the top and set.
Remove from the heat, and allow to sit for 10 minutes or longer before serving.
Serve hot, or allow to cool and serve at room temperature.
Yield: Serves six.
Advance preparation: The frittata can be made several hours ahead and refrigerated.
Martha Rose Shulman can be reached at martha-rose-shulman.com.