Onion and Ricotta Omelette
(Cipolla e Ricotta Frittata)
Ingredients:
8 large eggs
1/2 cup finely grated Parmigiano cheese
3 large fresh basil leaves, torn into pieces
3 large fresh sage leaves, minced
1 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoon extra-virgin olive oil
1 cup thinly sliced onion
1/3 cup whole-milk ricotta cheese
Directions:
Preheat oven to 400°F.
Whisk first 7 ingredients in a medium bowl.
Set aside.
Heat olive oil in a medium ovenproof nonstick skillet over medium-high heat.
Add onion.
Saute until soft, about 6 minutes.
Reduce heat to low.
Stir in egg mixture.
Spoon dollops of ricotta evenly over.
Cook until omelette 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. Makes 4 to 6 servings.