Since we were both tired of the same stove top meals we've had on rotation all summer, I started searching for something new. And that's when I stumbled upon a recipe for what may be the perfect transitional meal: an onion frittata! Why so perfect? Because it's light on the fork and heavy on flavor. It combines sage, rosemary and ricotta, which tasted like Thanksgiving to me (before you start thinking I'm just excited for the holidays, which I am, consider how sage and rosemary often find their way into the best stuffing recipes). Though we had to use our oven, which I was hoping to avoid because of the warm temps, it was only for a limited amount of time.
I adapted the following super easy recipe, which comes from Bon Appetit, via Epicurious. I omitted the basil, and used Pecorino Romano and a Spanish onion. The recipe should yield 4-6 servings, but we only got three out of it. It's that good! And did I mention it's quick and easy...Perfect for a weeknight!
Here's what you need and here's how you make it: