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Frittata con Mentuccia copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Ingredients
- 3 whole eggs
- 1/4 lb ricotta di pecora
- 2 tblsps olive oil
- handful fresh mint leaves, washed and torn
- salt and pepper to taste
Directions
- Place eggs in bowl, shave the ricotta and add into eggs with salt and pepper. Beat with fork. Add in mint leaves, whisk with fork gently. In saute pan, heat olive oil. Pour in egg mixture. Cook on both sides. When finished, flip onto dish, cut into slices, serve garnished with mint leaves.
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