Yield: Serves 4 to 6
Frittata is the quintessential Italian meal. You can flavor it with anything you have on hand, and one of my favorite ways is adding dollops of fresh ricotta. When there is nothing else in the house except eggs, this is the meal to make.
- 3 tablespoons extra-virgin olive oil
- 1 large onion, sliced 1⁄4 inch thick
- 1 ripe large tomato, sliced 1⁄2 inch thick
- 1⁄2 teaspoon kosher salt
- 8 large eggs
- 8 large basil leaves, shredded
- 1⁄2 cup Grana Padano, grated
- 6 tablespoons fresh ricotta, drained
1. Preheat the oven to 375°F. Heat oil in a 10-inch nonstick skillet over medium heat. Add onions and cook until softened, about 5 to 6 minutes. Drain and dry the tomato slices on paper towels; season with salt. Push the onion slices to one side of the skillet, and lay the tomato slices in one layer in the cleared space. Sear the tomato, turning once until the slices soften just at the edges, about 30 seconds per side. Remove the tomatoes to a plate and let the onions continue to cook while you prepare the eggs.
2. In a bowl, beat the eggs with the salt. Stir in basil and 1/4 cup of the grated cheese until well mixed. Spread the onion slices in an even layer in the bottom of the skillet and pour the eggs on top. Reduce heat to medium-low and let cook until the eggs begin to set around the edges of the pan, about 2 to 3 minutes.
3. Arrange tomato slices on top of the frittata and drop tablespoons of the ricotta between the tomato slices. Sprinkle all over with the remaining grated cheese. Bake frittata until set all the way through and the top is golden, about 18 minutes. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.
KIDS CAN: Shred basil—younger kids can roll up the leaves and snip with scissors and break and whisk the eggs with the salt.