Creamy Ricotta Frittata with Caramelised Onions

Ingredients

• 2 tbsp Olive oil (divided)
• 2 Red onions (thinly sliced)
• 1 tbsp Balsamic vinegar
• 8 Eggs (large)
• 250 g Ricotta cheese (full fat)
• 100 g Baby spinach (fresh)
• 50 g Parmesan cheese (grated)
• 0.5 tsp Salt (plus more to taste)
• 0.25 tsp Black pepper (freshly ground)
• Fresh parsley (chopped for garnish)

Steps

1. 1

   Heat 1 tablespoon of olive oil in a large oven-proof non-stick skillet over medium heat.

2. 2

   Add the sliced red onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until the onions are soft and deep golden brown.

3. 3

   Stir in the balsamic vinegar and cook for another 2 minutes until the liquid has evaporated. Remove the onions from the pan and set aside.

4. 4

   Preheat your oven broiler (grill) to medium-high.

5. 5

   In a large bowl, whisk the 8 eggs with salt and black pepper until well combined.

6. 6

   Gently fold in the grated parmesan and the baby spinach into the egg mixture.

7. 7

   Wipe out the skillet used for the onions and heat the remaining 1 tablespoon of olive oil over medium-low heat.

8. 8

   Pour the egg and spinach mixture into the skillet. Spread the caramelized onions evenly over the top.

9. 9

   Dollop small spoonfuls of the ricotta cheese across the surface of the frittata.

10. 10

    Cook undisturbed on the stovetop for 5-7 minutes, or until the edges are set and the bottom is golden.

11. 11

    Transfer the skillet to the oven under the broiler. Cook for 3-5 minutes until the top is set, slightly puffed, and the ricotta is just starting to brown.

12. 12

    Remove from the oven and let rest for 2 minutes. Garnish with fresh parsley before slicing and serving.

Notes

Ensure your skillet is oven-safe before starting. If you don't have a broiler, you can bake the frittata at 375°F (190°C) for about 10-12 minutes until the center is set.

Nutrition per serving

• breakfast
• brunch
• vegetarian
• gluten-free
• skillet
• eggs
• ricotta
• main