In a large bowl beat the eggs and thoroughly mix them with the ricotta, add the pennyroyal, salt and pepper. Heat some oil in the frying pan of about 20 cm diameter, pour the mixture into a frying pan and let cook until well curdled. The "frittata" is excellent both cold and hot.
Eating the lamb instead reminds us of the Sacrifice of Christ, "God's Lamb". The Easter menu will be based on these two foods. Eggs in appetizers, salt pies, salads and desserts. Nowadays, hard-boiled or painted, white or chocolate, the Easter egg is a great Italian art. The egg is the undisputed protagonist of Easter. Then lamb meat, prepared in a thousand ways, accompanied by salads and season firstlings in honor of nature born again after the long winter death.