Carmelized Red Onion Frittata

8 eggs

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.)

Directions

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.