Onion, Pancetta, Ricotta Frittata

By CheeseDiva

Ingredients

• 9 large eggs
• 3/4 cup shredded Parmesan
• 3 large fresh sage leaves, minced
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoon extra-virgin olive oil
• 1 cup thinly sliced onion
• 8 oz. cubed pancetta - optional
• 1 cup whole-milk ricotta

Details

Adapted from etsy.com

Preparation

Step 1

Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add pancetta and onion; saute until pancetta crisp and onion is soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
2
Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 15 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.