Onion Frittata
['8 large eggs', '1/2 cup finely grated Parmesan', '3 large fresh basil leaves, torn into pieces', '3 large fresh sage leaves, minced', '1 teaspoon minced fresh rosemary', '1/4 teaspoon kosher salt', '1/8 teaspoon freshly ground black pepper', '3 tablespoon extra-virgin olive oil', '1 cup thinly sliced onion', '1/3 cup whole-milk ricotta']
Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
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