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