Prep Time: 10 Mins
Cook Time: 15 Mins
Makes: 24-32 slices or 8 appetizer servings
1 cup part-skim ricotta cheese
½ cup shredded Parmesan, Romano and Asiago cheese
¼ cup chopped fresh basil leaves
½ teaspoon oregano
1 tablespoon chopped parsley
Combine all ingredients in a bowl and blend to mix.
4 tablespoons water
Pizza Sauce or Marinara Sauce
Whisk eggs and water together in a bowl until completely combined. Heat a 10-inch skillet over medium-high heat. Spray with vegetable spray. Pour ¼ c egg mixture into pan and tilt pan to coat bottom evenly in a thin layer. Cook until eggs are set and slightly browned on the bottom. Turn frittata over and cook until set and slightly golden. Turn onto plate. Repeat cooking process with remaining egg mixture. Place frittatas on a plate. Place about 1/3 cup ricotta filling among frittatas, spreading to edges. Roll up each frittata in a jelly-roll style. (May wrap each frittata individually in plastic wrap.) Chill overnight. Unwrap frittatas and cut each on the diagonal into 6-8 slices. Serve chilled or at room temperature with pizza sauce or marinara sauce.