Onion Frittata

By mahto

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 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
• 1/3 cup whole-milk ricotta

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Makes 4 to 6 servings

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 onion; saute 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.