Onion Frittata

Ingredients for Onion Frittata

• 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 teaspoons kosher salt

• 1/8 teaspoons freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

• 240ml thinly sliced onion

• 80ml whole-milk ricotta

Preheat oven to 204°C. 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.