in a bowl, beat the eggs with the ricotta until frothy. set aside. heat the marinara sauce in separate pot.
heat olive oil and add garlic and onions. saute until garlic is golden, and onions are soft and transparent. about 4-5 minutes on mid heat. do not burn garlic.
add some salt and pepper and some of the the red pepper flakes to the onions and garlic and add to the beaten eggs and ricotta cheese. add the other cheeses and pour the mixture in to the same pan you sauteed the garlic and onions.
allow the eggs to set about 4 minutes. they should brown on the bottom side. let the cheeses set and begin to melt- then turn the tortilla onto a large plate or pan cover and slide the other side back into the pan to cook the other side. add salt and pepper to top side.
slide the whole tortilla out of the pan onto a large plate and sprinkle the basil chiffonade on top. give a little sprinkle of red pepper flakes as well. cut into wedges and serve. spoon a tablespoon or two of the hot marinara sauce on to the tortilla wedge. the cheese should be runny, the eggs cooked- and the sauce should mix with the cheeses.