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


  1. Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside.

  2. Heat oil in a medium ovenproof nonstick skillet over medium-high heat.

  3. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

  4. Cook until frittata begins to set, about 2 minutes.

  5. Place in oven; bake until just set, 7-9 minutes.

  6. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Recipe adapted from Epicurious

Cook Time: 20 mins