Onion Frittata

Serving Size: 4

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.


  • 8 large eggs
  • 1 cup thinly sliced onion
  • 3 Tbsp extra virgin olive oil
  • 0.125 tsp freshly ground black pepper
  • 0.25 tsp kosher salt
  • 1 tsp minced fresh rosemary
  • 3 large fresh sage leaf, minced
  • 3 large fresh basil leaf, torn into pieces
  • 0.5 cup finely grated Parmesan
  • 0.33 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