From Dish Erin:
There’s a well-known adage that you can judge French restaurants by their omelets. I tend to agree. Egg dishes, be it omelets, frittatas, quiches, etc are simple on the surface but there are a lot of important tips that go into preparing them that make it really easy to mess them up. The key to making a good omelet and frittata is to not over beat the eggs. A couple quick whisks of the hand, and then that’s it. The other key is to cook them slow and low. High heat will dry our your eggs—and there’s nothing worse than dry eggs.
On the upside, there is nothing better than breakfast for dinner!
Ingredients:
8 large eggs
1/2 cup finely grated Parmesan
3 large fresh basil leaves, torn into pieces
1 tsp. minced fresh rosemary
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
3 tbsp. extra-virgin olive oil
1 cup thinly sliced onion
1/3 cup whole-milk ricotta
Preheat oven to 400°.
Whisk first 6 ingredients in a medium bowl; set aside.
Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over top.
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 served with sautéed fingerling potatoes with paprika, salt & pepper, and an arugula salad with tomatoes and a lemon vinaigrette.
Hey Dish Erin! This looks de ish! And gluten free too!