Wednesday, August 10, 2011

Onion Frittata

8 extra large eggs
1/2 cup grated parmesan
4 large basil leaves, torn
3 sage leaves, minced
1 tsp. fresh rosemary, minced
1/2 tsp. sea salt
1/4 tsp. ground oregano
black pepper to taste
3 Tbsp. olive oil
1 cup thinly sliced onion, I like Vadalia
1/3 cup whole milk ricotta

Preheat oven to 400 degrees. Whisk first eight ingredients in a medium size bowl. Heat oil in a nonstick skillet over med-high heat. Add onion and cook until soft. reduce heat to low and stir in egg mixture. Spoon dollops of ricotta evenly on top of the mixture. Cook for 2-3 minutes and then place into the oven for an additional 8-10 minutes. Cut into pie wedges and serve.