Ricotta Omelette
1 large piece chewy rustic bread, crusts removed
5 large eggs
Sea salt and freshly ground pepper
1 cup ricotta cheese (whole milk preferred)
1/4 cup freshly grated Parmesan, plus extra for the top
1 tbsp. chopped fresh marjoram
1 small clove garlic, minced with a little salt
2 tbsps. butter
Tear bread by hand into small breadcrumbs or use a food processor. Toast in a
dry frying pan or in melted butter until golden and crisp.
In a bowl, beat eggs with a scant 1/2 tsp. salt and a little pepper, then stir
in the ricotta and Parmesan cheeses, most of the marjoram, the garlic, and half
the breadcrumbs. Heat butter over medium-high heat until foamy in a small frying
pan or omelette pan. Add egg mixture, stir, then lower heat and cook just until
set and a little wet on top, about 6 minutes.
Transfer to a preheated broiler to brown the top of the omelette lightly, then
slide the omelette onto a warmed serving plate. Sprinkle with remaining
breadcrumbs, parmesan, remaining marjoram and a little pepper.
Serves 2.
Carbs 18 g, Fiber 1 g.