White Frittata

• 250 ricotta cheese (lactose-free: silken tofu)
• 50 g raw ham, chopped
• 1 egg
• salt to taste
• a dash of ginger
• 1/3 tsp ground nutmeg
• 1/2 tsp ground white paper
• fresh parsley, finely chopped
• 4 tbsp white rice flour ( or all-purpose)
• vegetable oil for brushing the skillet

Whisk the ricotta cheese (tofu) into a deep mixing bowl, add the egg and whisk to combine. At this point sift the flour onto the ricotta mixture end whisk until it's completely combined. Add the spices and salt to taste and whisk with the fork. At last add the chopped raw ham and stir to combine with the mixture. Grease very well a small deep skillet. Transfer mixture in the skillet and pour over low heat. Do not heat the skillet first, because the frittata will burn too much and will remain raw inside. Cover and cook at low about 5-6 minutes or until lightly brown. Remove the lid and cover with a large plate. Flip the frittata onto the plate and return back into the skillet on the other uncooked side down. Cook again on low heat until lightly brown. Turn onto a new clean serving plate and serve imediately.