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.
Pepper heavy.
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.
Savannah
I made this for a brunch today and it turned out so lovely ! I served this with roasted vegetables, a fruit salad, scones and mimosas.
Recipe alterations – I added mushrooms and galic to the carmazlied onions and then cherry tomatoes and chives to the top. All the fresh herbs add a lot of depth. I also used 6 egg whites and 4 whole eggs.
Lastly, I used homemade ricotta, which was whole milk with no cream, it definitely turns out well so don’t be afraid to skip the cream that most recipes call for. If you haven’t made ricotta i highly recommend you give it a try, it is very simple, and comes out so delicately creamy with a nice natural sweetness. Plus then you have the ‘I just made cheese!’ moment! Which is pretty awesome (; I use half the salt recipes call for, but that’s a personal preference.
Happy brunching
Prateeksha
Frittata with ricotta cheese sounds amazing. Will try this soon. Thanks for sharing….
Ellen @ The Baking Bluenoser
mmmm this looks incredible! Thanks for sharing, I’ll be sure to try this soon.
Becca @ Amuse Your Bouche
Hey Joy, thank you so much for this recipe! I absolutely LOVED it. So quick and easy but so delicious.
I blogged about my attempt here if you’re interested! :) http://www.amuse-your-bouche.blogspot.co.uk/2012/11/ricotta-and-caramelised-onion-frittata.html
Mimmin Dove
Thank you so much for this wonderful recipe which I made for lunch today. We had it with tomato salad and bread and it was delicious. I only had parsley and mint but that seemed a good combination too. Katie xxx
joythebaker
So great, Katie!
Perth on the Net
Will definitely give this recipe a try. Seems very easy and convenient to cook. My kids will definitely love this.
unikorna
You have an astonishing blog. I love the little details you use to make a photo perfect. You are amazingly creative :).
Kate
Joy, I just want to say that you, and this recipe, basically saved my sanity tonight. I’m a mega-stressed PhD student, and things were getting to me SO MUCH that I didn’t know what to do with myself. So I poured a glass of red wine and started making this frittata. It’s not even done yet, but the simple process of cracking the eggs and chopping and smelling the herbs made me able to breathe again! Now I’ll have an awesome dinner and I’m not feeling crazy anymore…bonus! Thanks. :)
this is lemonade
WOW the frittata looks amazing. I need to get me some ricotta! Thanks for sharing it. I feel hungry just looking at it :)
justme
Made it and loved it!
Eden
I love frittatas, they’re so versitile and easy. This is a great unique version I’m dying to try now. I also wanted to tell you how much I enjoy your blog. I’m a journalism student at Cal Poly San Luis Obispo and I’m taking web-journalism this quarter and had to create a blog, which I did on the central coast food and wine scene. I must say you have been an inspiration to me as a new blogger… so thankyou for all you do and the great food you make and share.
Eden
Arthur in the Garden!
Lovely!
Marisa @ Uproot From Oregon
Wow, this frittata looks beautiful with those dollops of ricotta! I must try it now. Your brunch with Emily looks like it was a blast- I will convince my foodie friends to come over so we can recreate it! : ) Did you lose power yesterday? We are still holed up here in D.C. but managed to make some hot soup to stay warm and cozy!
Anne
Seriously, for me cooking onions has to be one of the best kitchen smells! Hey, that’s a good question for your podcast actually…What kitchen smells to you and Tracy love/hate?
Lauren
This looks amazing and I need to make it after the week I have had… and it’s only Tuesday!!! Sitting in class right now drooling over those heavily peppered drinks :)
culinarystorm
Yummy! eggs and cheese is such a winning combination :)
Also, the tray is fabulous!
anna
ricotta frittata ricotta frittata ricotta frittata…i could do this all night!
Lisa Cook
Hey! I need a great bloody mary recipe for Halloween. What’s the one you used for your brunch? It is so difficult to find a great potent bloody mary mix!
Katie@Cozydelicious
I love a fancy brunch made up of back-of-the-fridge staples! Yum!
Barbara
My eggs never giggle. I have serious eggs. (giggle)
ami
Yum!! On my to make list..hehe
Tiffany
i’m going to make this one morning this week after dropping the kids at school. just for me. because every once in a while you deserve a just for me, awesome meal…especially when the house is empty and you can actually sit down and enjoy it. :)
addie | culicurious
Always with the inspiration, Joy. thanks! I’ve been having ricotta in my fridge for about 2 weeks not being able to decide what to do with it. You’ve given me some great ideas and inspiration here. Your blog is lovely and I appreciate your thoughtful recipes.
Loretta | A Finn In The Kitchen
I pretty much eat eggs for breakfast every morning and this would be right up my alley!
Mandie @ Oh So Decadent
Ah, I’m dying over this frittata! I’ve never made one before, but it looks so delicious! Perfect for a Sunday brunch!
Also, stay safe through Hurricane Sandy! I’m experiencing it here in New Jersey, so I know how crazy she is!
Jean
Welcome to Baltimore! I got to meet you at your book-signing in Austin, and just moved here. It’s a sign! Stay dry. :)
Asha
How did you know i was just going to search your blog for cooking ideas with Ricotta?!? Have a tub sitting in my fridge giving me the stink eye for ignoring it. So excited to make this frittata!! Going to through caution to the wind and make it for dinner tonight with an arugala salad. Thanks for the inspirations! xo
Caity @ Collegiate Living
So delicious, and even my fridge has all those ingredients!
Open Roads Mama
made! ate! loved it! thank you for the recipe and pictures!!! always an inspiration! :)
Sarah @ The Cyclist's Wife
Oh Joy, I love you. I’m totally making this for dinner this week. That’s allowed right? It’s not just brunch food?
Katie @ Blonde Ambition
I love how the ricotta melts down! i need to have brunch at home soon with a girlfriend. you have convinced me!
Katrina @ Warm Vanilla Sugar
what a fab recipe, joy!
Samantha
So, I just realized last week that a frittata is a quiche without the crust. So, not only are you skipping a major step, it’s fewer calories/more protein per bite. Consequently, I’m thinking I’m switching from being Quiche Lady to Frittata Freak. At least until I’m no longer Thick in the Middle of Fall. Thanks for that little push!
Hope you enjoy the storm. I witnessed 3 tornados in my 1st summer outside of California (in Michigan) and LOVED it. SO exciting!! Who knew storm clouds came in army green?!?
Regis Valentino
You grls has eaten the entire frittata? An 8 eggs based dish is not too much calories for 2 ladies?
Please don’t get me wrong. I’m 34 and today I care about calories specially because I eat at every 3 hours. I like to cook. However, I live alone. In my life it means facing a “don’t like” trilogy;
1) I don’t like to eat food prepared in the day before
2) I don’t like to throw food away
3) I don’t like to eat more than what I need
All the best,
Regis.
mimi
you could scale the recipe down by 1/4 or 1/2 and make it in a smaller pan!
Nicole @ Lapetitebaker
I love frittatas! And the combination of onions and riccota sound delicious.
Stay safe in Baltimore!
Ashley @ Wishes and Dishes
I’m stuck inside due to the hurricane and need to make this now!!
Terri
Joy, everything is sooooooo beautiful, the food and the table. Table looks amazing.
Naina @ STYLE'N
This frittata looks delicious and great for entertaining. Maybe I can whip this up before we lose power!
Kitchen Mommy
Looks delish! I LOVE the way your whole table looks, too.
Erin | The Law Students Wife
Frittatas are one of my fave brunch additions for every reason you shared. So satisfying, simple, and everyone gets to enjoy their eggs at once, vs. having to wait for individual omelets. I’ve never tried adding ricotta, but it looks creamy and wonderful!
Jessica
Joy, this sounds delish!! I can’t wait to try. And thanks for posting a variety of recipes. This GF girl appreciates it!
Abby@ Totes Delish
Ohh so simple and comforting, love it!
Jodie
Ooo, loves amazing!
Julie
I love when my eggs giggle.
Bakerkat
This looks so good.
I’m in Hurricane country, I felt a bit of pre-storm jitters yesterday so I baked Vegan pumpkin bread with pecans and the day before I made Honey muffins. They’ll make good treats while we wait out the storm.
gayle
Frittata is, to use an Alton Brown term, “refrigerator velcro”. Meaning you can throw pretty much anything that’s been hanging out in your frig into it. Cooked noodles? Yes. Stir fry veggies? Yes. Ends of cheeses? Yes. You get my drift. :)
Heather
Oooooooh. Frittata. I was feeling very brunch-ey yesterday. The breakfast restaurant scene here is majorly disappointing. I made Apple Pie Scones. Wish I’d had this then! For dinner, perhaps.
The Savory and The Beautiful
I love that you can dump practically anything in a frittata and it still sounds gourmet…lol I made a similar one yesterday sans the ricotta, but i’ll have to give it a try. Be safe chica!
Margherita
The frittata looks amazing but what about those chia-spiced cinnamon rolls I see in the background kind of steal the spotlight (I made them yesterday and they’re so incredibly good!)
Mama Maria
It is amazing to me how people from the east coast are terrified of earthquakes. I would much rather be in an earthquake than a hurricane or tornado! I guess it shows that we are all afraid of the unknown. YIKES!!!
jayne
I’m thinking brie, chopped tomatoes, ham, cilantro frittatas… And I have all them ingredients for a beautiful brunch tomorrow. oh my… Thanks for the inspiration!
cheyenne
sunds delicious!
i love a good frittata (:
xo, cheyenne
Maria @ Cheeky Pink Tulip
Great frittata combo! Looks like you guys had an awesome time – totally loving it.
Maria xx
http://www.cheekypinktulip.blogspot.com
Sofia
Hmmm I don’t have ricotta but I do have goat cheese. Let the subs begin!
Jamie @ green beans & grapefruit
Ricotta in/on/under eggs is a personal favorite combo- and yes- herbs make it all so wonderful!! This looks so good- you’re a rock star cheerleader!
jaime @ sweet road
This frittata looks amazing, but honestly the part of this post that caught my attention the most was the bloody mary ice cubes. What a great idea to avoid watering down the drinks! It’s so simple, but apparently I haven’t thought of it yet…
Kathleen @Ksugarandspice
Joy, shut up. Out of this world.
Cookie and Kate
How much would I love to sit down to brunch with you ladies?! So much! This frittata looks fabulous. Hope the hurricane doesn’t come close! Drink up.
Erica
I have recently become obsessed with ricotta cheese and I feel like this may be the ideal way to enjoy my new obsession. I can’t wait to give this a go.
Maggie @ A Bitchin' Kitchen
I definitely giggled at “or until eggs are set and no longer giggle in the center.” Heheh.
This frittata looks delicious!
Megan
I giggled too! It totally made my night.
emmycooks
Ok, I love the frittata, but can I just point out that it is seriously genius to freeze tomato ice cubes for your bloody marys? I made bloody mary popsicles this summer and they were awesome.
Averie @ Averie Cooks
Gorgeous frittata and way to keep it lower work, lower effort, and high on taste. I have been loving my cast iron skillet lately for that very reason. Almost impossible to have something turn out badly and it’s so easy. The photos are gorgeous, Joy!
Miriam @ overtimecook
This looks delicious. I haven’t made frittata in forever- need to try this one!
Emily D.
I am digging the rhyme scheme this dish has got going on.
Alison
This looks delicious and I can’t wait to make it. I may need to make it while I’m trapped inside due to the hurricane…I think I have all the ingredients. I keep telling myself it won’t be as bad as they keep saying, but I think I might be wrong. Stay safe and enjoy your time in Baltimore. It’s a fun city.
mary @ B&Gjournals
saw this delicious spread over on cupcakes and cashmere a few days ago and can’t wait to try out your rolls. am i a freak that i’m loving the pan you cooked/served in?