Onion Frittata
- 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
- Preheat oven to 400u0b0F. 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.
eggs, parmesan, fresh basil, sage, fresh rosemary, kosher salt, freshly ground black pepper, extravirgin olive oil, onion, wholemilk ricotta
Taken from www.epicurious.com/recipes/food/views/onion-frittata-365183 (may not work)