
Ricotta Omelet with crisp bread crumbs and marjoram

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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 ricotta has the best texture and flavor, but go with the lower-fat version if thats what you like. For wine, consider an herbaceous Sauvignon Blanc from New Zealand or a light fruity red such as Beaujolais. For a more serious red, a Gigondas (Grenache-based) from the southern Rhone would be in order.
ingredients
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serves: 2
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
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
preparation

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