½ cup freshly grated Parmesan
3 large fresh sage leaves, minced
3 large fresh basil leaves, cut into pieces (roll like a cigar and then slice)
1 teaspoon fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 tablespoons olive oil
1 tablespoon butter
1 large sliced red onion (don’t slice too thin, more like ¼ inch width)
1 container soft goat cheese (5 oz.)
Preheat oven to 400°F. Heat oil and butter in a medium ovenproof nonstick skillet over low-medium heat. Add onion; saute until soft, about 6 -10 minutes. Don’t cook too fast. These are done when onions are nice brown caramel color. While onions are cooking, whisk first 7 ingredients in a medium bowl; set aside. When onions are done, pour egg mixture atop the onions. Spoon goat cheese evenly over the egg mixture.
Cook until frittata begins to set, about 2 – 5 minutes. Then place in oven; bake until just set, 7-15 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.