Onion and Ricotta Frittata
I’m here to be your I-Totally-Don’t-Need-To-Go-Out-To-Brunch-Because-I’m-My-Own-Awesome-Brunch-Cook cheerleader.
Not everything needs to be yeasted, decadent, and totally over the top. Not every brunch meal needs to be enjoyed only standing on a sidewalk for an hour. Promise.
I made this simple frittata with Emily from Cupcakes and Cashmere last week. We also shared Chai-Spiced Cinnamon Rolls which are, admittedly, a bit of an ordeal to make. This frittata is the opposite of an ordeal. It’s pure, simple, savory goodness.
Last week: brunch with Emily in Los Angeles. This week: hurricane in Baltimore with friends, wine, and Halloween decorations. You know… the usual.
Yea. Hurricane… my California veins don’t even know what that word means.
Emily cracking eggs. I love the blurry, pinky up, diamond sparkle.
The discard pile.
What I super love about this recipe is the onion. As soon as you put onion in a hot pan with olive oil… game over… it smells like you’re a pro.
Another reason to love this recipe, onions are sliced… no crazy cry-chopping. Slice em… get in and get out.
Herbs are essential.
Parsley is a go-to. I add it to most everything by the handful. I also had rosemary and thyme on hand. A rough chop and in they go!
Giant dollops of whole-milk ricotta cheese are added to the onion-y, herb-y eggs.
Emily made Bloody Marys while the frittata baked.
And Emily totally made this sparkle tray herself. Naturally.
The easiest Onion and Ricotta Frittata, spicy Bloody Marys (Geoffrey totally washed his hands before digging into the ice cubes), and Chai-Spiced Cinnamon Rolls.
This Onion and Ricotta Frittata is so satisfying because it’s made out of items that you can most likely find in your fridge on a Saturday or Sunday morning. The onions are savory and fragrant. The herbs are fresh and bright. The ricotta cheese is beautifully creamy and the perfect complement to the cooked eggs. If your instinct is to add sautéed mushrooms or spicy sausage to this frittata, I would say ‘right-on right-on’!
Onion and Ricotta Frittata
makes one 9-inch frittata
adapted from Epicurious
3 tablespoons olive oil
1 medium yellow onion, sliced thin
8 large eggs
1/2 cup heavy cream (or whole milk is great too)
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 cup whole-milk ricotta
Place rack in center of the oven and preheat oven to 375 degrees F.
Heat oil in a 9-inch, oven proof skillet over medium heat. Add sliced onions and saute until browned and cooked through, about 5 to 7 minutes. While onions are cooking, in a medium bowl, whisk together eggs, cream, fresh herbs , salt and pepper.
When the onions are done cooking, reduce heat to low. Add the egg mixture and allow to cook and set over low heat, about 8 minutes. Dollop ricotta over eggs in six dollops. Place frittata in the oven to finish baking. Bake for 10 minutes, or until eggs are set and no longer giggle (or jiggle) in the center.
Remove from the oven and allow to cool for 5 minutes and serve warm or at room temperature.