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Onion Fritatta
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| 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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