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
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
preparation
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.
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