Onion & Carrot Frittata

By: Robin O'Sullivan
4 Servings
  • 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
  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.


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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