1. Preheat oven to 400°F.
2. Whisk eggs, Parmesan, basil, rosemary salt, and pepper in a medium bowl.
3. Heat oil in an ovenproof non-stick skillet (medium-high heat).
4. Sauté onions and carrots until soft.
5. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly on top. Cook until the frittata begins to set (~2 minutes).
6. Bake in the oven until just set, ~8 minutes.
7. Slide the frittata onto a platter and cut into wedges.

It’s delicious hot or at room temperature.