Onion Ricotta Frittata
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Cook time: 
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Serves: 4 to 6
  • 8 large eggs
  • ½ cup freshly grated Parmesan
  • 1 sprig fresh rosemary, minced
  • 3 to 4 large fresh sage leaves, minced
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup thinly sliced sweet yellow onion
  • ⅓ cup whole milk ricotta
  1. Preheat oven to 400 degrees Fahrenheit. In a medium bowl, beat together the eggs, cheese and salt. Set aside.
  2. In a medium cast iron skillet, heat the olive oil over medium high heat. Add the onion and saute until soft, but not browned, about 5 to 10 minutes. Cool slightly then stir into the egg mixture. Stir in the fresh herbs.
  3. Melt the tablespoon of butter in the same cast iron skillet. Pour the egg mixture into the skillet and turn the heat to medium-low. Drop spoonfuls of the ricotta evenly around the egg mixture. Cook undisturbed for about 5 minutes or until the bottom of the fritatta begins to set. Transfer skillet to preheated oven and bake for about 8 to 12 minutes, checking every 3 minutes. The fritatta is done when the top is no longer runny. Be careful not to overcook. The consistency of a perfect frittata is custard like and not spongy. Serve warm with fresh cracked pepper.
Adapted from Mark Bittman
Recipe by Some the Wiser at https://somethewiser.com/2015/04/onion-ricotta-frittata.html