From Cucina Fresca
Serves 4
6-8 eggs
1/2 cup ricotta
1/4 cup grated Parmesan cheese
2 Tbs. finely chopped fresh parsley
2 tsp. chopped fresh thyme leaves, or 3/4 tsp. dried whole thyme leaves, crumbled
coarse salt and freshly ground pepper to taste
2 Tbs. olive oil
Lightly beat the eggs in a bowl with the ricotta, Parmesan, parsley, thyme, salt, and pepper.
Heat the oil in a small, nonstick, ovenproof skillet. Swirl the oil in the pan to coat all sides.
Add the egg mixture. Lower the heat. Cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top.
To cook the top, place the pan under a hot broiler or into a preheated 400 deg. oven until the frittata browns lightly. Remove the pan from the broiler or oven.
Let cool in the pan 1 or 2 minutes. Place a plate over the top of pan and invert the frittata onto it. Serve at room temperature, cut into wedges.