I am hosting this edition of Weekend Herb Blogging (#289). By now, you are probably more than familiar with this delicious weekly event that was started by Kalyn and is now managed/organized by Haalo. You have participated, right? Yes? No? C’mon now. I know you’re cookin’ something in that kitchen of yours. The proof has been on your blogs, people….all the plant-based dishes tantalizing our taste buds…the herbs, vegetables, fruits, and grains have been making all of us hungry. Email me and I will add your post to the Round Up. (hint, hint)
Talking about plant based…How about this Bon Appétit Onion Tart? Not only does it include basil, sage and rosemary, but I added tomatoes. Yup…The Mele Cotte Kitchen has been all about tomatoes. Even after all the recent tomato usage, I have 3 lbs leftover from my last week’s visit to the school gardens, and brought home another 5 or so pounds yesterday. I am tellin’ ya..I am going to look like a tomato any day now.
Even so, I am going to be a happy tomato eating this light and fulfilling frittata. Enjoy!
(a slightly adapted) Bon appétit recipe
8 large eggs
½ cup finely grated Parmesan
3 large fresh basil leaves, rough chopped
3 large fresh sage leaves, minced
1 tsp. minced fresh rosemary
¼ tsp. kosher salt
1/8 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1 cup small onion, thinly sliced
1 cup diced tomatoes, seeds removed
¾ cup low-fat ricotta cheese
Preheat oven to 400°. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. In the meantime, whisk the eggs and herbs in medium bowl; set aside. Reduce stovetop heat to low. Stir in egg mixture into the onions. Sprinkle the tomatoes over the top, then dollops of ricotta so that they are evenly distributed over the frittata. Cook on the stove top until the egg begins to set, about 3-5 minutes. Transfer to the oven; bake until just set, 7-9 minutes. Serve on a platter. Cut into wedges; serve hot or at room temperature.