Ricotta frittata with fresh herbs from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • westminstr on August 05, 2013

    I made the zucchini variation, simply delicious! As promised by the headnotes, the ricotta gave the eggs a nice fluffy texture, and the creaminess of the mild cheese came through in the flavor as well. Just a tablespoon of chopped herbs really permeated the dish with a ton of flavor. My family loved this dish. I used her recipe proportions but my own frittata-cooking technique with good results.

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