Serves 2; can be multiplied.
6 large eggs
1/2 cup ricotta cheese
1/4 cup chopped fresh herbs: a mix of basil, thyme and parsley
1 small onion, minced
1/4 tsp kosher salt
1/4 tsp fresh black pepper
2 tsp olive oil
2-3 Tbsp grated Parmigiano-Reggiano cheese
In a large glass measuring cup (I use an 8-quart measure) or a bowl, beat the eggs and cheese together with a wire whisk, until the eggs are fluffy. Stir in the herbs, season with salt and pepper, and set aside.
In a 9-inch nonstick oven-safe frying pan (no plastic handles!), heat the olive oil on the stovetop over low heat. Add the onion, and sauté until translucent, 2-3 minutes.
Pour on the egg mixture. Reduce heat to simmer, and cover the pan. Cook for 5 minutes.
Remove the cover, lift the edges of the frittata to let some of the uncooked egg flow underneath, and continue to cook, covered, 6-8 minutes more, or until the top is just set but still jiggly.
Turn off the heat, and turn on your broiler. Sprinkle the parmesan cheese over the top, and cook under the broiler until the cheese is bubbly (time will depend on the type of broiler you have).
Remove from the oven, and let the frittata sit for 5 minutes before serving.
Serve hot or at room temperature, with two forks.