Baked Ricotta Frittata With Fresh Herb

I usually make Frittatas / Tortillas with egg and vegies.  They usually contain little or no cheese.  This recipe would make a unique side dish or an appetizer with bread.    Its a variation of a recipe By Martha Rose Shulman, published: March 2, 2010 at www.nytimes.com

2 tablespoons extra virgin olive oil
6 large or extra large eggs
Salt and freshly ground pepper to taste
1 cup fresh ricotta
3 tablespoons chopped fresh mint, thyme, basil or another favorite herb
1 garlic clove, minced or mashed in a mortar and pestle
1. Preheat the oven to 350 degrees. Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in the salt (about 1/2 teaspoon), pepper, ricotta, mint and garlic. Remove the baking dish from the oven and scrape in the egg mixture. Return to the oven, and bake 30 minutes or until lightly colored on the top and set.

2. Remove from the heat, and allow to sit for 10 minutes or longer before serving. Serve hot, or allow to cool and serve at room temperature.

Yield: Serves six.
Advance preparation: The frittata can be made several hours ahead and refrigerated.