eRecipe

Ricotta Omelet with crisp bread crumbs and marjoram

View all Recipes Edit this Recipe

Ricotta Omelet with crisp bread crumbs and marjoram
1 of 1 photo

Ricotta Omelet with crisp bread crumbs and marjoram

Added by: on Nov 5th, 2010
By itself, a ricotta omelet can be very soothing, but it can also take on a range of accompaniments from fiery salsas to sautéed tomatoes, roasted asparagus to feisty greens. I use a good whole-milk ricotta, such as that made by Calabro, Redwood Hill Farm, and other small dairies. Whole-milk .. more >
Rating:
0
Prep Time:
10 min
Cook Time:
15 min
Ready In:
25 min

Servings

Calculate


Original Recipe Yield: 2 servings
 

Ingredients:

  • 1 large piece chewy rustic bread, crusts removed
  • 4-5 large eggs
  • sea salt and freshly ground pepper
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmigiano-Reggiano (plus extra for the top)
  • 1 tablespoon chopped fresh marjoram
  • 1 small garlic clove (crushed and minced with a few pinches of salt)
  • 2 tablespoons butter
Nutrition Facts
Ricotta Omelet with crisp bread crumbs and marjoram

Servings Per Recipe: 2

Amount Per Serving

Calories: 616

  • Total Fat: 42 g
  •     Saturated Fat: 23.1 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 476.5 mg
  • Sodium: 734.4 mg
  • Total Carbs: 23.5 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 3 g
  • Protein: 35.6 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code

Directions:

1

Preheat the broiler. Tear the bread by hand or pulse it in a food processor to make irregularly sized bread crumbs. Toast them in a dry skillet or in melted butter until golden and crisp.

2

Beat the eggs with a scant 1/2 teaspoon salt and a little pepper, then stir in the ricotta, Parmesan, most of the marjoram, the garlic, and half the bread crumbs. There’s no need to make the mixture utterly smooth.

3

Heat the butter until foamy in an 8- or 10-inch skillet, add the egg mixture and give it a stir, then lower the heat and cook until just a bit wet on top, about 6 minutes. Lightly brown the top under the broiler, then slide the frittata onto a plate. Sprinkle with the bread crumbs and garnish with an extra grating of Parmesan, the rest of the marjoram, and a little pepper.

Cooks' note:
Sauté the bread crumbs first so that you can include same in the beaten eggs. Preheat the broiler, and you’re ready.
Variation with sage:
Toward the end of the summer, marjoram, my favorite herb, starts tasting oddly like nutmeg and way too sweet. That's when it's time to switch to a more autumnal herb, sage. Roughly chop a dozen sage leaves. Heat a tablespoon of olive oil or melt butter in a small skillet, then add the sage and a few grinds of freshly cracked pepper, and cook just to warm the sage. Add the bread crumbs and crisp them, then continue with the recipe as given.

Video:

0 of 0 videos

Similar Recipe(s):

Marjoram Pesto

Marjoram Pesto

Submitted by: Chef Cracks
Added on: Nov 10th, 2010
Rating:
0
Dinner is one of my favorite meals so far this month: a Walnut Marjoram pesto that is easy to make and delicious, yielding plenty of leftovers for future meals. Ideal.
Garden Ragout for Midsummer with marjoram pesto

Garden Ragout for Midsummer with marjoram pesto

Submitted by: Stacia
Added on: Nov 10th, 2010
Rating:
0
This ragout, which is nearly a soup, allows you to use all the great vegetables from the summer garden—the new garlic and delicate white turnips, the summer squash, skinny green beans, sweet onions, and ripe tomatoes. It doesn’t heat up the kitchen—you’re cooking for only about 15 minutes—and with only two of this and three of that, the preparation goes quickly. lt’s especially nice if ..
White Wine-Marjoram Sauce for Lamb Chops

White Wine-Marjoram Sauce for Lamb Chops

Submitted by: Chef Cracks
Added on: Jan 10th, 2011
Rating:
0
This sauce is a madol for any pan-deglazed sauce for lamb. Tarragon, chives, parsley oregano, ar chervil can replace the marjaram, ar yau can leave aut the herb entirely. The butter and meat glaze are aptianal, taa. Indeed, the sauce can be as simple as a little wine and butter. Makes enough for 4 main-course servings of lamb chops.
© eRecipe.com . All Rights Reserved