Ricotta Frittata

Name: Ricotta Frittata
Cook time: 20 min
Yield: 4
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 medium onion, thinly sliced; 1 tablespoon marjoram leaves; 8 eggs; 1 cup fresh sheep-milk ricotta cheese; 3 tablespoons freshly grated Parmigiano-Reggiano cheese; Salt and freshly ground pepper; 1 cup spicy tomato sauce

Ricotta Frittata was pinched from <a href="http://www.foodandwine.com/recipes/aspen-2007-ricotta-frittata" target="_blank">www.foodandwine.com.</a>

"A recipe from Mario Batali, from the 2007 Classic in Aspen...."

INGREDIENTS

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1/4 cup extra-virgin olive oil, plus more for drizzling

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1 medium onion, thinly sliced

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1 tablespoon marjoram leaves

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8 eggs

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1 cup fresh sheep-milk ricotta cheese

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3 tablespoons freshly grated Parmigiano-Reggiano cheese

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Salt and freshly ground pepper

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1 cup spicy tomato sauce

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