Ricotta Omelet with crisp bread crumbs and marjoram

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Ricotta Omelet with crisp bread crumbs and marjoram
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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 >
Prep Time:
10 min
Cook Time:
15 min
Ready In:
25 min



Original Recipe Yield: 2 servings


  • 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

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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.


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.


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.


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