Easter is one of the busiest brunch holidays of the year, and one of the hardest days to get a restaurant reservation. I like going out to brunch just as much as anyone, but I’d rather avoid the crowds. Besides, a Mimosa, Bloody Mary or glass of brunch-perfect sparkling white wine can be even more delicious when poured at home. This fresh spring frittata can also compete with most restaurant versions, and is simple enough to make in your kitchen.
Ingredients: (recipe adapted from epicurious)
- 8 eggs
- 1/4 cup Parmigiano-Reggiano, shredded (don’t skimp here — no green canisters)
- 3 basil leaves, torn
- 1 tsp fresh rosemary, minced
- 3 sage leaves, diced
- Salt and pepper to taste
- 3 tbsp olive oil
- 3 – 4 dollops of ricotta cheese
- 1 cup onions, sliced consistently (so they cook evenly)
Start out by mixing the first 6 ingredients in a bowl, taking care not to over-blend the eggs. Preheat oven to 400 degrees Fahrenheit, making sure the rack is in the center of the oven. Heat oil in an oven-safe frying pan (cast iron works well here). Add your onions and cook until soft and starting to brown.
Add the egg mixture to the onions to cover and return to stove top. Cook just long enough for the edges of the egg to set up.
Remove from heat and add the dollops of ricotta cheese. Place the pan in the preheated oven for 10 minutes, rotating the pan halfway through.
Remove from oven, allow to cool slightly and serve. Though this dish is perfect for Easter Sunday, you will not wait for a special occasion brunch to make this again!