Preheat oven to low broil. In a -10 inch skillet, heat the olive oil on medium heat. Add the ricotta and cook for 6 minutes, stirring occasionally.
In a bowl, beat the 6 eggs and add salt.Pour over the ricotta and stir lightly. Continue cooking for 2 minutes until the frittata begins to set around the edges.
Place the pan in the oven for about 5-6 minutes until the top of the frittata is golden and puffy.
Remove from the oven, carefully slide the frittata onto a plate using a spatula.
Serve hot, warm or cold.
Notes
Add-in ideas:
Sprinkle in a couple of tablespoons of fresh chopped herbs such as parsley or chives.
Add Parmigiano or Pecorino Romano cheese for a more pronounced cheesy flavor.
Stir in some cooked spinach (with the excess water squeezed out) or sautéd diced zucchini if you want to add a vegetable to your frittata.
Or a combination of all 3 of the above suggestions!
Tips and suggestions:
Is using a non stick skillet, make sure it is oven safe otherwise cover the handle with aluminum foil.
Enjoy hot, at room temperature or even cold.
This frittata (or any frittata) is perfect for making sandwiches for lunches or picnics.