sea salt to taste
freshly-ground black pepper to taste
15 ml mild olive oil for frying
130 g fresh tomatoes, cubed
30 g cured Italian sausage, chopped
1 small clove garlic, finely chopped
a pinch fresh or dried marjoram or oregano
a pinch of fennel seeds (slightly less than 1/4 tsp)
60 g ricotta
10 g parmesan, thinly sliced
handful of rucola
Beat the eggs, salt, and pepper in a bowl with a fork.
Heat the oil in a pan, add tomatoes, sausages, garlic, herbs, and fennel seeds, and cook on medium heat 7‒10 minutes, so all the liquid evaporates and the tomatoes are becoming a bit oily. Arrange bits of ricotta on the top. Raise the heat and add the eggs, starting from the outside edges going in. As you add the eggs, shake the pan so the mixture goes under the tomatoes. Reduce the heat to low/medium and cook another 7‒10 minutes, or until the bottom is golden and the top is slightly firm.
If desired, slide the frittata on a serving plate, or take a plate, put in on the pan and flip so the bottom is the top. Sprinkle with parmesan and chilli flakes and serve with rucola.