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Onion and Ricotta Frittata

October 28, 2012 by Joy the Baker 83 Comments

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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.

onion frittata with emily

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.

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Emily cracking eggs.  I love the blurry, pinky up, diamond sparkle.

onion frittata with emily

The discard pile.

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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.

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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!

onion frittata with emily

Giant dollops of whole-milk ricotta cheese are added to the onion-y, herb-y eggs.

onion frittata with emily

Emily made Bloody Marys while the frittata baked.

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Pepper heavy.

And Emily totally made this sparkle tray herself.  Naturally.

onion frittata with emily

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.  

 

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Filed Under: Breakfast, Gluten-Free, Healthy, Lunch, Recipes, Savory

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Comments

  1. Savannah

    May 2, 2015 at 8:43 pm

    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

    Reply
  2. Prateeksha

    July 25, 2013 at 12:15 am

    Frittata with ricotta cheese sounds amazing. Will try this soon. Thanks for sharing….

    Reply
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  1. Onion and Ricotta Fritatta – sneakyguacamole says:
    August 12, 2016 at 6:17 pm

    […] Easy & delicious weeknight meal, via Joy the Baker. […]

    Reply
  2. Perfect Soft-Boiled Eggs - Savory Simple says:
    February 26, 2014 at 6:49 pm

    […] Baked Eggnog Doughnuts with Eggnog Rum Glaze Very Culinary – Apricot Curry Deviled Eggs Joy The Baker – Onion and Ricotta Frittata  Simply Recipes – Huevos […]

    Reply
  3. Apple Cheddar Scones + a Fall Brunch | The Pancake Princess says:
    November 1, 2013 at 7:55 am

    […] frittatas are based on Joy’s onion and ricotta frittata. I subbed in a whole roasted red pepper with generous handfuls of caramelized onions and about 1/3 […]

    Reply

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