herbed onion frittata with parmesan + ricotta
3 August, 2012 § Leave a comment
I’m convinced that you really can’t go wrong when there’s a good cheese in a recipe, and in my book, ricotta is a very good cheese. I actually recall a New York Times article I read a few years ago titled, Suddenly, Ricotta’s a Big Cheese. Suddenly? Clearly, the Times was behind the times (sorry, I couldn’t resist.)
When I’m making this frittata for myself, I usually opt for fat-free or part skim, but I’m sure I don’t have to tell you that the whole milk variety makes this dish that little bit more delicious. I can vouch for the diet version, though, to be fair. Both are hearty and flavorful, and they could easily make for a tasty lunch if you’re not big on breakfast.
The recipe, originally from Bon Appétit (I found it on Epicurious last year) clearly states: “The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.” I can vouch for that, too. Prep can be tedious, but it makes everything so much easier when you want the dish to come together quickly. Thankfully, nothing in this frittata rendition requires too much effort, and in my experience it comes out picture-perfect every time. The frittata above is one I served my mother for Mother’s Day.
Herbed Onion Frittata with Parmesan + Ricotta Makes 4-6 servings
Adapted from Bon Appétit
2 cups egg replacement
1/2 cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
3 large fresh sage leaves, minced
1 tsp fresh rosemary, minced
1/4 tsp kosher salt or to taste
1/8 tsp freshly ground black pepper or to taste
3 tbsp extra-virgin olive oil
1 cup thinly sliced onion
1/3 cup fat-free ricotta
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 onions and 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.
I never really measured exactly how much ricotta I tend to use, but it’s probably closer to a 1/2 cup than a 1/3, so it’s not necessary to follow the 1/3 cup guideline. If you love the stuff, dollop to your heart’s desire! Another option for this recipe is to use half real eggs and half egg replacement (as opposed to no real eggs); the frittata’s texture isn’t compromised either way.