 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 |
Directions:
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.
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.
|
|