Onion Frittata

By cindyandmojo

Photo by Lee C.

Ingredients

• 8 large eggs
• 1/2 cup finely grated Parmesan
• 3 large fresh basil leaves, torn into pieces
• 3 large fresh sage leaves, minced
• 1 tsp. minced fresh rosemary
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 3 Tbsp. extra-virgin olive oil
• 1 cup thinly sliced onion
• 1/3 cup whole-milk ricotta

Details

Servings 8
Adapted from keyingredient.com

Preparation

Step 1

Directions

Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.