Brunch/ Frittata/ Gluten Free/ Low Carb/ Vegetarian

Sage, Onion and Ricotta Frittata

sage-onion-ricotta

Sage, onion and ricotta are used in this frittata recipe to give a savoury and smooth lunch dish.

Delicious frittata!

I love a frittata and have at least one a week for lunch or supper.  They are easy to make and you can vary the flavours.   Sage and onion are normally a flavour combination for poultry stuffing…something you might have for Christmas or Thanksgiving but hey, let’s throw it into a frittata!   The sage really lifts this dish and just goes so well with the onions.   I used ricotta as it is a mild cheese as I did not want anything to overpower the onion and sage flavour combination, but I think that a strong Cheddar cheese would be great too.   

I cook so many frittata’s that I should insert their own section on the main page..!  They are a weekly regular for my lunch box too!

INGREDIENTS

8 eggs

2 tblspns olive oil

3 large onions, thinly sliced

3 tbslspns shredded sage leaves,  plus 8 – 10 extra sage leaves for decoration

1 garlic clove, crushed

80g fresh ricotta, crumbled

salt and pepper

sage-onion-ricotta

METHOD

  • Heat the olive oil in a frying pan.  Add the onions and cook over medium  heat, stirring occasionally, for 15 minutes until soft and golden.
  • Add the shredded sage and garlic and cook for a further 2 minutes
  • Whisk  eggs in a bowl and season  with the salt and pepper.  Add the ricotta and mix well.
  • Pour the eggs into the onion mixture and top with the sage leaves and cook over medium-low heat for 6-8 minutes until almost set.
  • Place pan under a hot grill for 4-6  minutes until golden.
  • Eat and enjoy!

sage-onion-ricotta

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