Onion Frittata

Name: Onion Frittata
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

10 ingredients

2 steps

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

Directions

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 onion; saute until 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, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.