Onion Frittata
A classic Italian egg dish featuring sautéed onions, fresh herbs, and a delightful combination of Parmesan and ricotta cheese. Perfect for breakfast, brunch, or a light dinner.
4 servings
17 min
Ingredients
- •8 whole large eggs
- •½ cup finely grated Parmesan
- •3 leaves large fresh basil leaves, torn into pieces
- •3 leaves large fresh sage leaves, minced
- •1 teaspoon minced fresh rosemary
- •¼ teaspoon kosher salt
- •⅛ teaspoon freshly ground black pepper
- •3 tablespoon extra-virgin olive oil
- •1 cup thinly sliced onion
- •⅓ cup whole-milk ricotta
Cooking Instructions
- 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.
8 min
- 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.
9 min
