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Frittata con Mentuccia copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 3 whole eggs
- 1/4 lb ricotta di pecora
- 2 tblsps olive oil
- handful fresh mint leaves, washed and torn
- salt and pepper to taste
Directions
- Place eggs in bowl, shave the ricotta and add into eggs with salt and pepper. Beat with fork. Add in mint leaves, whisk with fork gently. In saute pan, heat olive oil. Pour in egg mixture. Cook on both sides. When finished, flip onto dish, cut into slices, serve garnished with mint leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 159g | |
| Calories 427 | |
| Calories from Fat 357 | 84% |
| Total Fat 40.12g | 50% |
| Saturated Fat 7.82g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 558mg | 186% |
| Sodium 185mg | 8% |
| Potassium 177mg | 5% |
| Total Carbs 1.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.02g | 1% |
| Protein 16.61g | 27% |
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