Tuscan Ricotta Frittata

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 cup sliced onion
• 1 teaspoon minced garlic
• 2 yellow squash (small and sliced 1/4 inch thick)
• 1 teaspoon chopped fresh marjoram or 1/4 teaspoon dried marjoram
• salt & freshly ground black pepper
• 6 eggs
• 3/4 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 2 roma tomatoes, peeled, seeded and chopped

1. Preheat oven to 375u0b0F.
2. Coat bottom of a large cast iron skillet with olive oil.
3. Add squash, onions, garlic, marjoram, and salt and pepper to taste and saute over medium heat until onions are translucent and very aromatic and squash are softened but not cook through, about 5-7 minutes.
4. In a bowl combine eggs, ricotta, and Parmesan and whisk until smooth.
5. Add egg mixture to squash-onions and stir gently to incorporate mixture.
6. Cook frittata on stovetop until eggs start to set; transfer skillet to oven.
7. Bake for 12-15 minutes, or until firm.
8. Run knife around edge and turn frittata out onto a large serving plate.
9. Scatter chopped tomatoes over frittata, drizzle with olive oil, if desired, and slice into wedges; serve immediately.

extra virgin olive oil, onion, garlic, yellow squash, fresh marjoram, salt, eggs, ricotta cheese, parmesan cheese, roma tomatoes

Taken from www.food.com/recipe/tuscan-ricotta-frittata-218947 (may not work)