I have a slight obsession with eggs, so much so that I panic if I don’t have at least a dozen in the fridge. Nothing beats going to the farm and getting a few dozens of the freshest ones available and cracking them open to see that they are so fresh that the yolk is orange in color and so vibrant it’s almost blinding! And don’t get me started on when I get lucky and get two yolks in one egg! It happens occasionally with the jumbo ones from the farm and yes, that makes my day! Italians eat a lot of eggs. Unlike here in the US where they seem to be reserved for breakfast, it’s not at all uncommon in Italy to have an egg dish as part of lunch or a quick dinner, particularly after a light first course of soup or ‘pastina.’ Whether fried with onions, peppers, sausage or whatever else is in the fridge or more elegantly prepared in a baked frittata like this here, eggs are a staple in my household and I suggest adding them to yours as well!
6 large or jumbo eggs
¾ cup fresh ricotta cheese
¼ cup grated parmigiano cheese
2-3 slices provolone cheese, or ¼ cup shredded mozzarella cheese
2-3 slices of deli ham (optional)
½ tablespoon parsley
½ teaspoon salt
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