Name: Onion Frittata
Yield: Makes 4 to 6 servings
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

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Photo by Marcus Nilsson

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

Recipe information

Yield
Makes 4 to 6 servings

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

Preparation

Step 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.
Step 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.