Anticiplate

I have recently been into making BIG weekend breakfasts. I guess it is because by the time I actually get out of bed, and ready for my day, I am so hungry that the thought of going to a restaurant just seems overwhelming. Plus, there are long waits, screaming children, and I like the way I make my coffee the best!

This morning, we had my Mom over for breakfast. Besides burning the cinnamon toast (twice-in a toaster), the breakfast was really delicious! This is my third time making this frittata, and I finally found the perfect combination of cheeses: Manchego, Parmigiano, and Ricotta. The Manchego gives a tanginess, the Parmigiano has a kick of salt, and the Ricotta adds a creaminess.

I served this meal with bacon wrapped rosemary stems, and cinnamon raisin brioche.

Serves 4-6 (depending on what else you are making with the meal)

Prep time: 10 minutes

Cook time: 18 minutes

2 tbsp. salted butter

1 small onion, finely chopped

6 eggs

3/4 c. milk (I used 2%)

Kosher salt and Black pepper

1 c. Manchego, grated

1/2 c. parmigiano reggiano, grated

1 c. ricotta, spooned into omelet

1/4 c. basil, shredded

1 tbsp. rosemary, chopped

1 tbsp. thyme, chopped

Preheat broiler.  In a large non-stick skillet, heat the butter over medium heat. Meanwhile, whisk together the eggs and milk and season with salt and pepper.

Once butter has melted, saute onion until just beginning to caramelize, about 5 minutes.  Add the manchego, parmigiano, and herbs into the egg mixture and combine. Pour the egg mixture into the pan, over the onions.  Spoon the ricotta evenly around the pan. Let cook, over medium for 2 minutes until the sides start to set. Then, transfer to the top part of your oven and let cook until the top begins to brown for 6-8 minutes.

Serve warm. Top with more cracked pepper if you prefer.