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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 219.3
  • Total Fat: 17.1 g
  • Cholesterol: 257.4 mg
  • Sodium: 653.8 mg
  • Total Carbs: 3.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 13.6 g

View full nutritional breakdown of Onion and Herb Frittata calories by ingredient
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Onion and Herb Frittata

Submitted by: STEPMOMSTER

Introduction

Adapted recipe from one submitted by a member on bariatrictv.com Adapted recipe from one submitted by a member on bariatrictv.com
Number of Servings: 6

Ingredients

    1 cup of thinly sliced onions (I used 2 large Vidalia onions)
    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)


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Directions

Start by cooking your onions in an 8" ovenproof skillet 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


Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user STEPMOMSTER.






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