Onion Frittata

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.
4-6 SERVINGS

RECIPE BY David Downie

PHOTOGRAPH BY Marcus Nilsson

MAY 2011

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 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

PREPARATION

  • Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté 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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