Ricotta Frittata

Directions

1. 1
   Preheat the oven to 375 degrees F.
2. 2
   Heat the oil in a 10-inch nonstick skillet over medium heat.
3. 3
   Slip in the onion and cook until softened, about 5 to 6 minutes.
4. 4
   Push onion slices to one side of the skillet, and lay the tomato slices in one layer in the cleared space.
5. 5
   Sear the tomato, turning once until the slices soften just at the edges, about 30 seconds per side.
6. 6
   Remove the tomato to a plate, and let the onion continue to cook while you prepare the eggs.
7. 7
   Beat the eggs with the salt in a bowl.
8. 8
   Stir in the basil and 1/4 cup of the grated cheese until well mixed.
9. 9
   Spread the onion slices in an even layer in the bottom of the skillet.
10. 10
    Pour the eggs on top, and let cook over medium-low heat until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
11. 11
    Arrange the tomato slices on top of the frittata and drop tablespoons of the ricotta between the tomato slices.
12. 12
    Sprinkle all over with the remaining grated cheese.
13. 13
    Bake the frittata until it is set all the way through and the top is golden, about 18 minutes.
14. 14
    Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board.
15. 15
    Serve in wedges, warm or at room temperature.