Ricotta Cheese, Onion & Parsley Frittata
|Pepper||To Taste, freshly ground|
|Ricotta cheese||1 Cup (16 tbs)|
|Parsley||2 Tablespoon, chopped|
|Olive oil||1 Tablespoon|
|Onion||1 Medium, thinly sliced|
Beat eggs with salt and pepper in a medium bowl.
Beat in ricotta cheese and parsley.
Melt 2 tablespoons butter with oil in a heavy 8- or 10-inch skillet.
When butter foams, add onion.
Saute over medium heat until pale yellow.
Remove onion with a slotted spoon.
Stir into egg mixture.
Melt remaining butter in skillet.
When butter foams, add egg mixture.
Cook over medium heat 5 to 6 minutes or until bottom of frittata is lightly browned.
Place a large plate on top of skillet and turn frittata onto plate.
Slide inverted frittata back into skillet.
Cook 4 to 5 minutes longer.