- 1 ½ tbs ground sage leaves – about 10 leaves or to taste
- ½ cup ricotta
- 6 Eggs
- Pinch of Nutmeg – optional
- 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.