I have made a lot of frittatas in my day, but this one takes the grand prize. All I can say is: make this dish! It's very easy, using the herbs from your garden, 8 eggs and yummy fresh ricotta cheese.
The trick is to have everything ready to go and you can whip this up for your Sunday breakfast in no time.
I tried a slice about 30 minutes out of the oven, but I loved this most 6 hours later, left on the counter, at room temperature.
I took the leftovers for lunch the next day in a cooler. It was even better, if you can imagine a leftover omelet being that good.
I hope you try this, it gets my 5 star rating. * * * * *
Onion and Herb Frittata
Nutritional data per serving:
Calories 206
Total Fat 16.1g
Saturated Fat 4.9g
Cholesterol 260mg
Sodium 615mg
Total Carbohydrates 3.3g
Sugars 1.4g
Protein 12.4g
1 cup of thinly sliced onions (I used 2 large Vidalia onions)
3 tbsp of olive oil
1 tsp kosher salt
8 eggs
1/2 cup grated Parmesan or Pecorino Romano cheese
4 large sage leaves, minced
4 large basil leaves, torn
1 tbsp of fresh rosemary, minced
1 tsp kosher salt
black pepper
5 dollops of fresh ricotta cheese for the top (about 1/3 cup)
Start by cooking your onions in an 8" ovenproof skillet in the olive oil, until golden. About 10 minutes.
While the onions are cooking, whisk the eggs with the next 6 ingredients (not the ricotta) and get ready.
Once the onions are cooked, pour the egg, parmesan and herb mixture over the onions in the pan. Spoon about 5 dollops of ricotta cheese around the eggs to make a nice design. I added an extra sage leaf to each dollop to be fancy.
Turn the heat down to low and cook about 3-4 minutes, until the sides of the frittata look they are setting.
Carefully place the skillet (careful, it's hot) in a 400F oven and bake the frittata for about 9 minutes until the dish looks set and golden.
Let rest in the pan a few minutes until you can slide it out onto a serving plate.
This is fantastic warm or at room temperature. Serves 6
The trick is to have everything ready to go and you can whip this up for your Sunday breakfast in no time.
I tried a slice about 30 minutes out of the oven, but I loved this most 6 hours later, left on the counter, at room temperature.
I took the leftovers for lunch the next day in a cooler. It was even better, if you can imagine a leftover omelet being that good.
I hope you try this, it gets my 5 star rating. * * * * *
Onion and Herb Frittata
Nutritional data per serving:
Calories 206
Total Fat 16.1g
Saturated Fat 4.9g
Cholesterol 260mg
Sodium 615mg
Total Carbohydrates 3.3g
Sugars 1.4g
Protein 12.4g
1 cup of thinly sliced onions (I used 2 large Vidalia onions)
3 tbsp of olive oil
1 tsp kosher salt
8 eggs
1/2 cup grated Parmesan or Pecorino Romano cheese
4 large sage leaves, minced
4 large basil leaves, torn
1 tbsp of fresh rosemary, minced
1 tsp kosher salt
black pepper
5 dollops of fresh ricotta cheese for the top (about 1/3 cup)
Start by cooking your onions in an 8" ovenproof skillet in the olive oil, until golden. About 10 minutes.
While the onions are cooking, whisk the eggs with the next 6 ingredients (not the ricotta) and get ready.
Once the onions are cooked, pour the egg, parmesan and herb mixture over the onions in the pan. Spoon about 5 dollops of ricotta cheese around the eggs to make a nice design. I added an extra sage leaf to each dollop to be fancy.
Turn the heat down to low and cook about 3-4 minutes, until the sides of the frittata look they are setting.
Carefully place the skillet (careful, it's hot) in a 400F oven and bake the frittata for about 9 minutes until the dish looks set and golden.
Let rest in the pan a few minutes until you can slide it out onto a serving plate.
This is fantastic warm or at room temperature. Serves 6
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