Creamy Ricotta Frittata with Caramelised Onions

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One of my favourite things about this dish is that when I say its name in a poor imitation of an American accent, it almost rhymes – ‘ricotta frittata’.

Unfortunately it doesn’t quite give the same effect in my usual English accent, but luckily, the recipe is good enough that I don’t mind a non-rhyming title. This ricotta frittata has a layer of sweet caramelised onions, fresh greens, and plenty of creamy ricotta cheese dolloped on top – it adds such an incredible luxury to the frittata!

Caramelised onion and ricotta frittata in a pan with fresh rocket.

If you’re not well versed in egg recipes, frittata is essentially a baked omelette, and it’s the perfect dish to make for brunch or a lazy weekend breakfast – just the thing to bring out in the morning when you have overnight guests! It’s such a simple dish, but it’s always a winner, and I love how customisable it is. You can essentially stick any vegetables you like into a frittata, and it will be awesome.

❤️ Why You’ll Love This Recipe

  • It’s delicious! The caramelised onions bring so much flavour to the dish, and the ricotta adds definite ‘wow’ factor.
  • Frittata isn’t difficult to make, but it’s fancy enough to serve to guests for brunch or a light lunch.
  • You can easily adapt this recipe to suit your own preferences – see some ideas below!

🥗 Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.

Ingredients for onion and ricotta frittata laid out with text overlay.
  • eggs
  • ricotta cheese
  • onions – I used regular brown onions, but shallots, red onions, or even leeks would also be delicious.
  • parmesan cheese – make sure you choose a vegetarian one, as ‘real’ parmesan is made with rennet.
  • rocket (arugula) – or any similar leafy green, e.g. baby spinach or watercress.
  • milk
  • dried thyme
  • minced garlic – I used the kind from a jar, as it saves a lot of time, and it comes perfectly minced.

Becca’s Top Tip

If you haven’t got time to caramelise the onions ‘properly’, you can just fry them off more briefly – the frittata will still be tasty, but it will lack the sweetness that the caramelised onions will bring.

🔄 Ingredient Swaps

Feel free to make this recipe your own – it’s really easy to customise.

Here are a few ways you could adapt this recipe:

  • Swap the ricotta cheese for dollops of soft goat’s cheese, crumbled feta, torn pieces of brie, or any other favourite soft cheese.
  • You can easily add extra veggies to the onion mixture – or swap out the onions entirely! I think Mediterranean-style veg work best for this recipe – peppers, courgette (zucchini), asparagus, etc.
  • Leeks are also a great replacement for the onions in this recipe, and they can be cooked more quickly too!
  • If you don’t have any rocket (arugula), any similar sort of leafy green will work – like baby spinach, pea shoots, or watercress.

🔪 Equipment

If you’d like this onion frittata to be a one pan meal, you’ll need an oven-safe frying pan. My favourite pan, which you’ll see in tons of my recipe photos, is a non-stick Circulon frying pan. I’ve owned several of these pans over the years, because every time I need a new one (which doesn’t happen often – they last for years), I don’t hesitate to get a new one the same. I use this frying pan daily, and put it in the dishwasher each time, and it’s still as good as new 2 years later.

You can find Circulon pans on Amazon UK* and Amazon US* (affiliate links).

A Circulon frying pan on a white background.

📋 How to Make Ricotta Frittata

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Becca’s Top Tip

It can be so easy to accidentally grab the handle of the frying pan after it’s been in the oven, burning your hand. A good tip is to always leave your oven glove resting on the handle of the pan when you put it down, so you’ll never forget to wear it!

💭 Recipe FAQs

How long does it take to caramelise onions?

If you’re pushed for time, onions can be sautéed in just 5-10 minutes – but if you’re in less of a rush, cook them low and slow for perfect caramelisation. They can take up to an hour to caramelise fully.

Can I prepare frittata in advance?

Absolutely! Frittata is tasty served warm or chilled, so you can cook it in advance if needed, and store in the fridge for a day or two. If you need to reheat the frittata, it’s best done in the microwave.

What should I serve with ricotta frittata?

I love to serve crusty bread and butter alongside my frittata – it’s a must, in my eyes! I also served it with some olives and tomatoes, but if you’re serving it for breakfast, some sliced avocado might be nice.

A vegetarian onion and ricotta frittata in a pan with a slice removed.

🖨️ Printable Recipe

Close up shot of a caramelised onion frittata topped with creamy ricotta cheese.

Creamy Ricotta Frittata with Caramelised Onions

A super creamy ricotta frittata with sweet caramelised onions and fresh greens – perfect for a tasty breakfast or brunch!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 1 vote
Print Pin Comment
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 385kcal
Author: Becca Heyes


  • 1 Tbsp oil
  • 3 onions, thinly sliced
  • 85 g (~ 3 oz) vegetarian parmesan-style cheese
  • 6 eggs
  • 150 ml (~ 2/3 cup) milk
  • 1 tsp minced garlic
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 Tbsp butter
  • 1 large handful (~ 30g / ~ 1 oz) greens, e.g. arugula (rocket), pea shoots, chopped spinach, watercress, etc.
  • 250 g (~ 9 oz) ricotta cheese


  • Heat the oil in an oven-proof frying pan – mine measured 25cm in diameter – and add the sliced onions. Cook over a medium-low heat, stirring fairly regularly, for at least 20 minutes, until they are soft and golden brown. If you have time, you’ll get even more flavour into your onions by cooking them for even longer (up to an hour, if you have time!), at a lower temperature. I cooked mine for about 40 minutes.
  • While the onions are cooking, finely grate the parmesan. Add it to a mixing bowl with the eggs, milk, garlic, thyme, and black pepper. Mix thoroughly with a whisk or fork, making sure the eggs are well beaten.
  • When the onions are cooked to your liking, set the oven to 180°C (Gas Mark 4 / 350°F). Make a gap in the middle of the onions, and add the butter, allowing it to melt.
  • When the butter has melted, turn off the heat. Mix the butter into the onions, and spread them out evenly across the bottom of the pan. Pour the egg mixture on top.
  • Add a good handful of greens (I used rocket / arugula), and use a fork to press it down into the egg mixture. Dollop the ricotta cheese on top, and flatten it slightly with a fork, nestling it into the egg. You can add a little more black pepper to the top of your frittata if you like.
  • Place the pan into the oven, and bake for around 25-30 minutes, or until the eggs are fully set. They will set from the outside of the pan inwards, so as soon as the middle is set, it’s ready. Allow to stand for 5 minutes before cutting into slices.


Nutrition Facts
Creamy Ricotta Frittata with Caramelised Onions
Amount Per Serving (1 portion)
Calories 385 Calories from Fat 219
% Daily Value*
Fat 24.3g37%
Saturated Fat 11.4g57%
Cholesterol 290mg97%
Sodium 556mg23%
Potassium 387mg11%
Carbohydrates 16.8g6%
Fiber 2.1g8%
Sugar 6g7%
Protein 25.9g52%
Calcium 553mg55%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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5 from 1 vote (1 rating without comment)

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Recipe Rating


  1. Classic and delicious!
    Perhaps the only way to make it better would be to make your own ricotta, which takes about 10 mins :D
    We are certainly at opposite ends of the scale today.
    I just blogged about a dish that would increase national cholesterol 50 times and you just smashed out this fresh, light and delicious meal.

    Thank you for sharing.
    This can be my recovery meal

    TCCC xo