10 eggs

1 cup (250 ml) ricotta cheese

1 large onion, thinly sliced

2 cloves garlic, finely chopped

1/3 cup (75 ml) pine nuts

2 tablespoons (30 ml) olive oil

1 cup (250 ml) fresh basil, coarsely chopped

1 cup (250 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

Preheat the oven to 210 °C (425 °F).

In a bowl, whisk together the eggs and ricotta cheese until smooth. Season with salt and pepper. Set aside.

In a non-stick ovenproof skillet, soften the onion, garlic and pine nuts in the oil for about 4 minutes. Pour the egg mixture into the skillet and stir gently with a spatula for 30 seconds. Sprinkle with the basil and cheese. Bake for 7 to 10 minutes or until the eggs are set and begin to puff. Finish cooking under the broiler until the frittata is golden brown.

Serve with a green salad.

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