Onion & Carrot Frittata - Alabama Living Magazine

Onion & Carrot Frittata

4 Servings

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Onion & Carrot Frittata

Co-op: Wiregrass EC

8 eggs
1/2 cup Parmesan cheese
3 leaves basil chopped
1 tsp rosemary fresh
1/4 tsp salt
1/8 tsp & Pepper
3 TBS olive oil
1 cup onion sliced thinly
1/2 cup carrots chopped in small pieces
1/3 cup ricotta

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

It’s delicious hot or at room temperature.

This is perfect for a back-to-school savory breakfast or for a quick weeknight dinner or for a fun weekend brunch.

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