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
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.