An Easy, Quick, Filling, and Cheap Week Night Meal: Frittatas

Danielle Walsh

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

Let's take a look into your fridge, shall we? You've got eggs, some onions, leftover herbs and cheeses from your Sunday dinner. Yes, that will make a dinner just fine-no need to shop for more. On busy week nights, a frittata is your saving grace. Not only is it the ultimate fridge-cleaner recipe (and boy, do we love those), it's filling, relatively healthy, and feeds a crowd, too. This one uses some super-basic ingredients, but you can throw in tomatoes and basil, leeks and Cheddar, goat cheese and spinach-the possibilities are endless. So go ahead, take a deep dive into your fridge. You'll probably pull out the fixin's for dinner.

See more: 7 Most Common French Toast Mistakes

Recipe by David Downie


8 large eggs
1/2 cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
3 large fresh sage leaves, minced
1 tsp. minced fresh rosemary
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1 cup thinly sliced onion
1/3 cup whole-milk ricotta

SEE MORE: The Ultimate Chocolate Chip Cookie

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.

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