Onion and Herb Frittata

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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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Submitted by: STEPMOMSTER


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


    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)


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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