Onion Frittata

Onion Frittata

Serving Size: 4


  • 8 large eggs

  • ½ cup finely grated Parmesan

  • 3 large fresh basil leaf, torn into pieces

  • 3 large fresh sage leaf, minced

  • 1 tsp minced fresh rosemary

  • ¼ tsp kosher salt

  • ⅛ tsp freshly ground black pepper

  • 3 Tbsp extra virgin olive oil

  • 1 cup thinly sliced onion

  • ⅓ cup whole milk ricotta cheese


  1. 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.

  2. 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.

Recipe Credit: David Downie

Image Credit: Marcus Nilsson

More from Bon Appetit:
Skillet Hash Browns
Avocado Smoothie
Corned Beef Hash