Saturday, July 30, 2011

5 ★★★★★ Onion & Herb Frittata



I have made a lot of frittatas in my day, but this one takes the grand prize.

It is from Bon Appetit magazine and all I can say is: make this dish!

It's very easy, using the herbs from your garden, 8 eggs and yummy fresh ricotta cheese.





The recipe calls for an ovenproof non-stick skillet, which I don't own. My non-stick skillet has a plastic handle that is not oven safe, so I had to figure something else out.

A well seasoned cast iron skillet to the rescue. I bumped up the oil a bit to make sure for a smooth release from the pan and added extra herbs, of course.

The trick is to have everything ready to go and you can whip this up for your Sunday breakfast in no time.

I tried a slice about 30 minutes out of the oven, but I loved this most 6 hours later, left on the counter, at room temperature.

I took the leftovers to the beach the next day and we ate them out of the cooler, even better, if you can imagine a leftover omelet being that good.

I hope you try this, it gets my 5 star rating.



Best Onion Frittata: (adapted from Bon Appetit)

1 cup of thinly sliced onions (I used 2 large Vidalia onions)
1/4 cup of olive oil for the skillet (unless you are using a nonstick, make sure it is ovenproof up to 400F, then use only 3 tbsp of olive oil)
1 tsp kosher salt

8 eggs
1/2 cup grated Parmesan or Pecorino Romano cheese
4 large sage leaves, minced
4 large basil leaves, torn
1 tbsp of fresh rosemary, minced
1 tsp kosher salt
black pepper
5 dollops of fresh ricotta cheese for the top (about 1/3 cup)

Start by cooking your onions in an 8" ovenproof skillet (they recommend non-stick, but I used cast iron) in the olive oil, until golden. About 10 minutes.

While the onions are cooking, whisk the eggs with the next 6 ingredients (not the ricotta) and get ready.

Once the onions are cooked, pour the egg, parmesan and herb mixture over the onions in the pan. Spoon about 5 dollops of ricotta cheese around the eggs to make a nice design. I added an extra sage leaf to each dollop to be fancy.



Turn the heat down to low and cook about 3-4 minutes, until the sides of the frittata look they are setting.

Carefully place the skillet (careful, it's hot) in a 400F oven and bake the frittata for about 9 minutes until the dish looks set and golden.

Let rest in the pan a few minutes until you can slide it out onto a serving plate.



This is fantastic warm or at room temperature. Serves 6.



Enjoy!

22 comments:

Nisrine said...

I'm a fritatta fan and this one is especially doing it for me. Beautiful.

Anonymous said...

Where are you getting all this fresh ricotta from, please?

Oui, Chef said...

What a gorgeous looking thing...the fresh ricotta (and your 5 star rating) have sold me, it's going on the list.

Stacey Snacks said...

I buy fresh ricotta at my farmer's market every Sunday a.m. for $8.
It lasts most of the week.....and in a pinch, I buy Trader Joe's fresh ricotta cheese. I can't be without it!
STacey

lisa is cooking said...

I make a lot of frittatas (frittate?) too, but I never seem to make them with soft, fresh cheese. The ricotta and herbs look great. I need to try this!

Ciao Chow Linda said...

Guess what I just ate for lunch - a zucchini frittata - but I sure wish I'd had some fresh ricotta cheese.

Dana said...

I LOVE this! So easy, so yummy and pretty too. We don't eat enough eggs in our family and I really love them. We also have people over for brunch frequently and I'm tired of my old standby. Can't wait to try this!

Joanne said...

I love seeing those hunks of ricotta in there! I can totally see why you brought this to the beach with you.

Ginny Lee said...

ooh, another reason to make some more ricotta! this looks awesome!

StaceyEsq said...

I just drooled on my keyboard. Sending you the bill for repair.

Anonymous said...

Just wrap the handle of your nonstick
skillet with tinfoil--it will be fine
in the oven. I've done it many times!

Ben said...

What a great use of the cheeses, Stacey! I like the looks of this frittata very much. Thanks for a great post!

Ben
http://kissthecook-ben.blogspot.com/

Lisa in Indianapolis said...

Stacey - thanks! What a great recipe to use my own home-made ricotta. Yummy. I've used Alex Guarnacelli's recipes successfully recently to make homemade ricotta and also butter from the www.foodtv.com. (for those asking where to get homemade. You can make your own!!)

A Feast for the Eyes said...

I've made a lot of fritattas, too. But, it's never occured to be to add ricotta. D'oh! I'm making this. Oh, and I always use my cast iron pan. It's my favorite way to make fritattas.

Allison said...

Those pockets of fresh ricotta look so delicious.

Indie.Tea said...

I make a lot of eggs, but not frittatas. But onion, herbs, and eggs go together so well, so this must be delicious.

Shelby said...

This frittata and the crostini below both look delicious!

Robin said...

Perfect! I was going to make a frittata tonight (so many CSA veggies/herbs!) and this recipe looks great. Thanks!

The Japanese Redneck said...

I was thinking frittata with all the eggs I got from the hens. Have everything but the sage.

Looks wonderful.

Jill R. said...

Oh my! I made this twice this weekend, we LOVED it! Best frittata ever....that fresh ricotta is genius! I left it on the counter all day and by evening it was GONE!
YUM!

Proud Italian Cook said...

A five star rating from you? I'll be making it! You know love my ricotta, I have 3lbs in my fridge right now!

Carolyn said...

Made this last night.....LOVED! 5 star rating!