eggs and ricotta

Marrying fresh eggs to fresh ricotta can result in some simply wonderful dishes.  The ricotta adds an airy-ness to the eggs, affording a soft, etherial texture.


To create an omelette, add 2 generous tablespoons of ricotta to two eggs and whisk well to combine.  Fold in 2 tablespoons of fresh chopped herbs, if on hand.  Gently heat a dab of butter or a tablespoon of olive oil in your skillet.  Keeping the heat on medium low, pour in the egg mixture to cook through.  


Your 'pillow of eggs' could be filled in any number of ways.  A scattering of stilton or gorgonzola cheese would be lovely. Prepping some fresh mushrooms, sliced and sauteed in a little butter with a pinch of truffle salt, is another thought.  A few fist-fulls of baby spinach, pre-wilted with a splash of orange juice, could be a yummy, healthier alternative!  Whatever you choose, spread 1/4 cup of your chosen filling on one half of the omelette and fold the other half over to enclose. 


I have to admit, there are times when I can't help myself. Having grown up in The Land of Ketchup, I often have a bottle standing nearby...sigh.

Not just for breakfast, I like to offer something eggy as an hors d'oeuvre, from time to time.  These scrambled egg spoons cook so quickly, they could be prepared on demand for your guests at your cooktop.  Offer them warm, just out of the pan.


Gently scramble the same egg and ricotta mixture as mentioned above on medium low heat.  When cooked, mound 1 tablespoon of the fluffy eggs onto each spoon.  I like Asian soup spoons, which lay flat making them easy to offer.


For a touch of sweetness, finish each spoon with just a hint of truffle honey and a bitty-bit of fresh ground pepper.  For a savory bite, tuck in a sliver of prosciutto di parma, sprinkle a bit of grated parmesan cheese on top and garnish with fresh chopped chives...think 'mini omelette' turned inside out!