Ricotta Omelet

This is one of the best things I can think of when you want Breakfast for Dinner. It is a firm but tender omelet rich with garlic and herbs. The cheeses give it body and depth of flavor without making it heavy at all. But it is more substantial and interesting than a regular omelet. By all means, make this for Sunday brunch when you want something easy and special, but I often fall back on this when funds are low but a chap doesn't wish to eat shabbily. You cook it like a frittata.

I usually just serve it with roasted asparagus or a robust little salad, or good tomatoes when they're in season. If there is good bread to be had, serve it. Or toast a slice for each plate.

This serves two a good meal. I'm uncertain about increasing the proportions?

4 or 5 large eggs
1 cup ricotta - you can use whole milk or skim
1/4 cup Parmesan
1 tablespoon favorite fresh herb (I like basil or sage) chopped
1 clove garlic, minced
salt, fresh pepper

Heat broiler in oven.

Beat eggs with a pinch of salt and some freshly ground pepper. Add ricotta, parmesan, garlic and herbs and stir to combine. It's okay if it's lumpy.

Heat a good knob of butter in an 8 inch skillet over medium heat. Nonstick would probably be best. When butter is sizzling, add egg mixture and lower heat to med-low and allow to cook gently until side start to firm and top is wet but not sloshy. Put under broiler until top firms and browns slightly.

Slip out of pan and serve.




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