Basil Ricotta Omelette.

Delicious Simplicity. I love having this for a quick and easy lunch. Five ingredients, less than 10 minutes to make, and it tastes beyond restaurant quality.

I found this recipe in a lovely FREE downloadable cookbook called Stone Soup, from a blog by the same name. The whole philosophy of the blog and cookbook alike are minimalist home cooking, an idea I can get behind wholeheartedly, even if I do fall short of the idea often enough. :) Really though, it's free. Check it out, you won't be sorry. :) If you're adventurous, try the Laksa Soup. Yum.

Basil Ricotta Omelette, from The Stone Soup Cookbook, by Jules Clancy

I modified this slightly to serve one person.

2 eggs

1/2 T. Butter

A Splash of milk (Whisked into the eggs, makes them fluffy and gives a bit more volume, opt.)

2 T. Ricotta

A few basil leaves (Yes, basil is shown above, I happen to have a miniature variety growing in my garden)

Directions:

Whisk the eggs lightly together and add milk if preferred. Heat an omelette pan or sauce pan over medium/medium low heat and melt butter. (Recipe says med-high, this scorches my meal...adjust as you see fit.) Quickly pour in your eggs. Stir continually to move cooked egg off the bottom.

When the egg is almost cooked, drop small bits of ricotta on top and let melt. I folded my omelette in half and allowed some cheese to cook inside, but this is again optional. When omelette is cooked sprinkle with basil and additional cheese if you like. Enjoy!

Comments

[Nat]

Oh my gosh... This sounds (and looks!) sooooooooooooooooo delicious, Karen!
Can't wait to try it!
~Nat

[Kay]

YUMmY Looking. I missed your blogging and the new "look" is cute!

[mom van camp]

The omelette looks scrumptious!

[Julie at Burnt Carrots]

This looks great! I have left over ricotta in my fridge and its breakfast time. I'll be giving this a try in just a few minutes! Thanks for sharing!