Onion Frittata

italian egg onion breakfast brunch side vegetarian quick & easy low cal mother's day father's day new year's day dinner lunch ricotta healthy bon appétit sugar conscious pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

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

Method

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.

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.