Ricotta Frittata -- Ricotta and Egg Omelet

Instructions

Blend flour with milk and mix with beaten eggs and salt. Melt a little butter in a small frying pan (crepe pan if you have one), add 2 tablespoons of the egg mixture and swirl around the pan to coat the bottom. Brown on both sides. Remove from pan and keep warm. Continue making miniature omelets until the egg mixture is finished.

Mix ricotta with water, parmesan cheese and salt. Mix well to blend. Place a spoonful or two of the ricotta mixture on each miniature omelet, and roll omelet around the ricotta. Place seam side down on a plate. Serve plain or with the optional tomato sauce.

Author's Comments

Sounds like some other ethnic food . . blintzes! As you travel around the world you will find that there are so many dishes from different countries that look alike, or at least sound like they would be similar. But believe me, the ricotta does not carry the flavor of the sour cream filing of a blintz. Ricotta has a much more subtle flavor. These are also fun to eat.

If not filled to overflowing, they are finger food for some youngsters. Good finger food, not junk food! Around our home you would find these being made late on a Sunday morning for a late breakfast. The omelets are made in advance, kept warm, and as you got up you filled an omelet and ate . . . Adding some breakfast meat just added to the variety of the dish.

Originally published in my: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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