This cheesy, herby frittata really brings the flavor of onions to the forefront and is wonderful for a satisfying breakfast or for lunch served with a simple side salad. This recipe makes 4-6 servings.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
8 large eggs
1/2 cup Parmesan, finely grated
3 large fresh basil leaves, torn into pieces
3 large fresh sage leaves, minced
1 teaspoon fresh rosemary, minced
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
Preheat oven to 400 degrees F. Whisk first 7 ingredients in medium bowl; set aside. Heat oil in 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 mixture.
Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7 to 9 minutes. Slide frittata onto platter. Cut into wedges; serve hot or at room temperature.
Recipe Courtesy of Jaci Goodman.