MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Onion Frittata
 Categories: Eggs, Herbs, Vegetables, Cheese
      Yield: 4 Servings
 
      8 lg Eggs
    1/2 c  Parmesan; fine grated
      3 lg Fresh basil leaves;
           - in pieces
      3 lg Fresh sage leaves; minced
      1 ts Fresh rosemary; minced
    1/4 ts Kosher salt
    1/8 ts Black pepper; freshly ground
      3 tb Extra-virgin olive oil
      1 c  Onion; thin sliced
    1/3 c  Whole-milk ricotta
 
  Preheat oven to 400°F/205°C.
  
  Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in
  a medium oven-proof non-stick 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 frittata begins to set, about 2 minutes. Place in oven;
  bake until just set, 7 to 9 minutes. Slide the frittata onto a
  platter. Cut into wedges; serve hot or at room temperature.
  
  Recipe by David Downie
  
  Recipe FROM: Bon Appétit, May 2011
  
  Formatted by: Dave Drum, May 05, 2011
  
  Uncle Dirty Dave's Archives
 
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