Ricotta Frittata

• 6 large or jumbo eggs
• 3/4 cup fresh ricotta
• 1/2 cup freshly grated parmesan cheese
• 2-3 slices of provolone cheese, or 1/4 cup shredded mozzarella
• 2-3 slices deli ham, optional
• 1/2 tablespoon chopped parsley
• 1/2 teaspoon salt

1. Preheat over to 375 degrees
2. In a large bowl lightly beat your eggs using a whish so you incorporate some air. Once the eggs are whisked, add your ricotta and break it up so that it's well blended with the eggs. Add the parmigiano cheese and blend well.
3. Layer your slices of provolone cheese and ham (if using) and dice them so you end with small squares of each. Add them to the eggs mixture and end with your parsley and salt, which are again whisked together well in the egg mixture.
4. Add your frittata mixture to a prepared pie plate that has been sprayed with non-stick cooking spray. Place a cookie sheet underneath, in case of spillage, and bake for 40 to 45 minutes or until firm, being careful not too over bake. The frittata is most delicious straight out of the oven or warm.

eggs, fresh ricotta, freshly grated parmesan cheese, provolone cheese, deli ham, parsley, salt

Taken from food52.com/recipes/47849-ricotta-frittata (may not work)