1 ½ TBS GROUND SAGE LEAVES – about 10 leaves or to taste
PINCH OF NUTMEG – optional
½ CUP RICOTTA
½ CUP PARMESAN – freshly grated
1 ½ TBS EXTRA VIRGIN OLIVE OIL
Pound the sage leaves into a paste using a mortar or a food processor. Beat the eggs with the ricotta and add the Parmesan. When fully combined, add the sage, nutmeg, and a good amount of salt, and mix well.
Heat the oil in a frying pan that is about 10-inches and pour in the egg mixture. Either turn the frittata over so that the other side cooks or cover it with a lid so that it cooks through without turning. (Whichever way works best for you.)
When the frittata is just cooked through, turn out onto a serving plate, and serve warm or at room temperature.
NOTE: I serve this as part of an antipasto or even at brunch with a bowl of fresh fruit and some sweet rolls.