Name: Ricotta Frittata
Yield: Makes 4 servings
Ingredients: 3 tablespoons olive oil, plus more for drizzling; 1/2 cup sliced onions; 1 teaspoon chopped, fresh marjoram; Salt; Freshly ground black pepper; 6 eggs; 3/4 cup ricotta cheese; 3 tablespoons grated Parmesan cheese

Frittata di Ricotta

The best ricotta is a farmer's jewel—thick, tangy, and, contrary to health regulations, unpasteurized. But we eat it anyway, at room temperature with a spoon, like kids skimming cream off the top of milk. Around Garfagnana, the mountain town where my mom grew up, this frittata is a staple, but is never served as an individual dish; the frittatas they made were huge and were sliced into single servings. You can't beat it for a buffet. It's also great with tomato sauce on top. Make sure to use the highest quality ricotta you can find.

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