Ricotta Frittata with Oven Roasted Tomato Sauce

2 tablespoons extra-virgin olive oil, plus more for drizzling
½ cup onion, chopped small
1 clove garlic, minced
1 tablespoon marjoram leaves
8 eggs
1 cup part skim ricotta cheese
3 tablespoons freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper

Preheat the oven to 375°.

Coat the bottom of a 10-inch skillet with 1 tablespoon of olive oil. Add the onion and marjoram and cook over medium heat for about 5 minutes.  Then add the garlic and cook the onion is translucent and very aromatic, about 7 minutes total.  Add 1 tablespoon of olive oil. 

Meanwhile, in a medium bowl, whisk the eggs.  Add the ricotta and Parmigiano-Reggiano and whisk together until creamy.  Season with salt and pepper.

Pour the egg mixture into the skillet and stir to incorporate the onion. Cook until the eggs begin to set. Transfer the skillet to the oven and bake for 12 to 15 minutes, until the frittata is set.

Turn the frittata out onto a serving platter and let cool. Drizzle the frittata with olive oil and serve at room temperature, with the tomato sauce on the side, or serve each slice on a ladle of sauce.

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