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Onion Frittata

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This classic onion frittata is a versatile vegetarian dish that celebrates simple, high-quality ingredients. Fragrant with fresh rosemary, sage, and basil, the base of whisked eggs and salty Parmesan provides a savoury foundation for the sweet, softened onions. The addition of creamy ricotta dollops creates pockets of richness that melt into the eggs as they bake, offering a lovely contrast in texture.

Ideal for a light lunch or a quick midweek supper, this recipe is as nourishing as it is easy to prepare. You can serve it warm straight from the frying pan or enjoy it at room temperature with a crisp green salad on the side. It is a fantastic option for meal prepping, as any leftovers make a delicious protein-rich addition to a packed lunch.

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Ingredients for Onion Frittata

  • 8 large eggs

  • 1/2 cup finely grated Parmesan

  • 3 large fresh basil leaves, torn into pieces

  • 3 large fresh sage leaves, minced

  • 1 teaspoon minced fresh rosemary

  • 1/4 teaspoons kosher salt

  • 1/8 teaspoons freshly ground black pepper

  • 3 tablespoons extra-virgin olive oil

  • 240ml thinly sliced onion

  • 80ml whole-milk ricotta

How to make Onion Frittata

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Preheat oven to 204°C. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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