Ricotta and caramelised onion frittata

I'm a little obsessed with food. I spend a rather ridiculous proportion of my day thinking of what I could cook next for the blog, trying to think of interesting ideas and original flavour combinations. Whether or not I achieve this is another matter, but I definitely think about it a lot.

However, sometimes I see a recipe that I know I'm not even going to attempt to put my own stamp on - something that looks so good that I just know I'm going to have to make it exactly as it is. That's what happened with this ricotta and caramelised onion frittata from Joy The Baker. How could I possibly improve upon fresh, herby eggs with caramelised onions and milky ricotta?

Well, I obviously couldn't, so apart from down-sizing the recipe a bit, I made it pretty much exactly as Joy did. It was amazing. There's a reason that Joy is one of the biggest and bestest food bloggers around.

This recipe would be perfect for breakfast, lunch, or somewhere in between. I've never had guests over for brunch but if it would mean I'd get to make things like this more often, I think that might have to start happening (friends? are you in?).

I may have gone a little over the top with the ricotta, but it was totally worth it.


Ricotta and caramelised onion frittata

Recipe barely adapted from Joy The Baker

Serves 2

1tbsp oil
1 medium onion, sliced
4 eggs
100ml milk
Salt
Black pepper
4tbsp fresh parsley, roughly chopped
4tbsp fresh ricotta

Heat the oil in a non-stick frying pan, and cook the onions over a medium-low heat for 5-10 minutes, until brown and caramelised. Meanwhile, lightly beat the eggs with the milk, parsley and plenty of seasoning.

When the onions are ready, spread them out across the bottom of the pan in an even layer, and pour over the eggs, turning the heat down to low. Dollop the ricotta on top (I found I preferred lots of small dollops to fewer large ones).

Cook for a few minutes over a low heat, and then place the pan under the grill (broiler), set to a low temperature. Cook for another few minutes, before returning to the hob. Alternate between the hob and the grill a couple more times, until the eggs are cooked through and the frittata has set.