Ricotta Cheese Torta

Preheat oven to 400 degrees, with rack in center. Lightly coat a 7-inch round spring-form pan with cooking spray. Sprinkle with breadcrumbs, coating evenly.

In a medium bowl, whisk together eggs, parsley, marjoram, mint, and zest. Add ricotta and salt; season with pepper. Stir to combine. Pour into prepared pan.

Bake until top is deep golden brown and firm to the touch, about 1 hour.

Place pan on a plate to catch juices. Let stand until torta pulls away from sides, about 10 minutes. Remove from pan; serve warm or at room temperature.