(Another way to use up those eggs. You might try adding some fresh herbs or cooked greens)
“Around Garfagnana, the mountain town where my mom grew up, this frittata is a staple, but is never served as an individual dish; the frittatas they made were huge and were sliced into single servings. You can't beat it for a buffet. It's also great with tomato sauce on top.”
3 tablespoons olive oil, plus more for drizzling 1/2 cup sliced onions 1 teaspoon chopped, fresh marjoram Salt Freshly ground black pepper 6 eggs 3/4 cup ricotta cheese 3 tablespoons grated Parmesan cheese
Preheat the oven to 375°F. Coat the bottom of a large ovenproof skillet with the olive oil. Add the onions, marjoram, and salt and pepper to taste and sauté over medium heat until the onions are translucent and very aromatic, 5 to 7 minutes.
In a bowl combine the eggs, ricotta, and Parmesan and stir until smooth and homogeneous.
Add the egg mixture to the sautéed onions and stir to incorporate the onions. Cook the frittata on the stovetop until the eggs start to set, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until firm. Turn the frittata out of the pan onto a large serving plate. Drizzle with olive oil if desired and serve immediately. Or let cool and serve at room temperature.
