|
 Recipe:
Baked OmeletteI whipped up this
simple recipe last week and in doing so discovered an easy, elegant way to feed eggs
to several people at once.
| Yield |
4 servings |
| Time |
30-40 minutes |
| Tools |
- cake pan or baking dish, preferably non-stick
- blender
|
| Ingredients |
- 2 T butter
- 1 slice bread
- 4 eggs
- ˝ c ricotta cheese
- 1 T fresh rosemary, minced
- ˝ t salt
- pepper
- 2 slices veggie bacon, uncooked and chopped
- 2 T parmesan, grated
|
| Directions |
Preheat oven to 350. Place butter in cake pan and put in oven until it
melts. Meanwhile, toast the bread, then crumble into bread crumbs.
Tilt the cake pan to coat the bottom with the melted butter, then sprinkle
with bread crumbs and set aside.
Place eggs, ricotta, rosemary, salt, and pepper in blender and beat until
smooth. Pour into cake pan, then sprinkle with bacon pieces.
Bake for 10 minutes, sprinkle with parmesan, and bake another 10 minutes.
If the center is still runny, bake another 5-10 minutes. The top will be
golden and puffy, and if you use a non-stick pan, the sides will be brown and
slightly crunchy.
Serve hot. |
| Notes |
Of course, you can add other ingredients -
omelette ideas.
 This
dish was inspired by the recipe for "Augmented Egg Muffins" in Mollie Katzen's Sunlight Café.
Buy it:
Amazon.com |
Amazon.co.uk |
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