Ricotta Frittata

Total time: 15 minutes
    Very simple to make, and a name that rolls delightfully off the tongue. It needs to be dry on top before turning or it won't slide off the plate.  You can cover it briefly to help it along.  I just garnish it with a few olives, but a bit of baguette would be nice, or some anchovies....

 Ingredients:

• 1/2 cup (4oz, 125 gr) whole milk ricotta cheese
• 2 eggs
• 1 tsp fennel seeds
• 1 tbs olive oil
• olives for garnish   optional

 Instructions:

• Put ricotta into a medium bowl and stir to make smooth. 
• Add the eggs, one at a time and stir well.  There should be no lumps. 
• Add fennel seeds and stir. 
• Heat the oil in a small nonstick skillet.  Add the egg/ricotta and cook over medium heat. 
• When eggs are just cooked through, 8 - 10 minutes, you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. 
• Now slide it back into the pan to brown the other side, another 1 - 2 minutes. 
• Remove frittata, slice into wedges and serve immediately, garnished with olives, if you have some.