Sage Frittata

La Salviata

INGREDIENTS:

• 1 ½ tbs ground sage leaves – about 10 leaves or to taste
• ½ cup ricotta
• Salt
• 6 Eggs
• Pinch of Nutmeg – optional
• ½ cup parmesan – freshly grated
• 1 ½ tbs extra virgin olive oil

METHOD:

1. 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.
2. 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.)
3. 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.