Caramelised Onion and Ricotta Frittata
Caramelised Onion and Ricotta Frittata
Enjoy this frittata fresh out of the oven or serve with a crunchy green leaf salad.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2½ tbsp extra-virgin olive oil
- 3 large onions, sliced
- 1 tbsp chopped rosemary leaves
- 8 eggs
- Salt & pepper, to season
- ½ cup ricotta
Method
- Heat 2 tbsp olive oil in medium frying pan.
- Sauté onion and rosemary over low heat until onion is sweet and browned, about 8–10 mins.
- Whisk eggs lightly in a bowl, then season with sea salt and freshly ground black pepper.
- Scrape caramelised onion into bowl and stir to combine.
- Wipe frying pan clean with paper towel, add remaining olive oil and place over very low heat.
- Pour egg and onion mixture back into pan and stir in ricotta, cooking for about 8 mins, or until eggs are no longer runny.
- For puffy top, place frittata under preheated grill for a few minutes, until it’s puffed, golden and crisp.
- To serve, gently slide spatula underneath frittata to loosen, then turn out onto warm plate. Cut into slices and enjoy.
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