Egg Frittata Stuffed with Ricotta and Fresh Mint
(Frittata con Ripieno di Ricotta e Menta Fresca)
Ingredients:
For the Filling:
1/2 lb (scant 1 cup) fresh whole-milk ricotta cheese
1/2 cup (about 1 and 1/2 ounces) freshly grated Pecorino Romano cheese
1/4 cup chopped fresh mint leaves
1 tablespoon extra-virgin olive oil
1/8 teaspoon fine sea salt
1/8 teaspoon ground black pepper
For the Frittata:
3 large eggs
1 tablespoon minced fresh Italian parsley
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
3 teaspoons extra virgin olive oil, divided
Directions:
Prepare the Filling:
Mix all ingredients in medium bowl to blend.
Prepare the Frittata:
Whisk eggs, parsley, salt, and pepper in another medium bowl until frothy.
Heat 1 teaspoon olive oil in 8-inch skillet over medium-high heat.
Add 1/3 of egg mixture (scant 1/4 cup) to skillet, swirling pan to coat bottom evenly in very thin layer.
Cook until eggs are set and lightly browned on bottom, about 45 seconds.
Turn frittata over and cook until set and slightly golden, about 30 seconds.
Transfer to plate.
Repeat with remaining egg mixture and olive oil for a total of 3 frittatas.
Place frittatas on work surface.
Divide ricotta filling among frittatas, spreading out to edges.
Roll up each frittata jelly-roll style.
Wrap frittatas individually in plastic.
Chill overnight.
Unwrap frittatas.
Cut on diagonal into 3/4-inch-thick slices.
Serve chilled or at room temperature. Makes about 24 slices.