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6 large eggs
1 c. Ricotta cheese
2 Tbsp. chopped parsley
1 Tbsp. oil
1 medium onion

Beat eggs, salt and pepper in medium bowl. Beat in
Ricotta and parsley. In heavy skillet, heat oil. Add onion;
fry until pale yellow. Remove from frypan. Add to egg mix-
ture; return to skillet with a tablespoon oil. Fry until
golden brown on one side. Place a plate on frittata, turn on
plate; slide inverted frittata back in skillet. Brown that

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