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.
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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
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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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