Onion Frittata

This was really good. You could eat it for dinner with a salad or serve for brunch.

Bon Appetit, May 2011

4-6 Servings

8 large eggs

1/2 cup finely grated Parmesan

3 large fresh basil leaves, torn into pieces

3 large fresh sage leaves, minced

1 tsp. minced fresh rosemary

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

3 tbsp extra-virgin olive oil

1 cup thinly sliced onion

1/3 cup whole-milk ricotta

Preheat oven to 400. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof 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 mins. 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.