Onion Frittata

Onion Frittata
Servings: 4
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by David Downie The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

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

Instructions

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. 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.

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