May 12
"E" is for Even More Fresh Herbs
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- Ricotta Cheese and Arugula Omelet [View Recipe]
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Ingredients
- 4 large eggs (divided)
- 4 tablespoons cheese (divided, plus more for garnish)
- 1 tablespoon herbs (cleaned, chopped, divided)
- salt & pepper
- 1 cup arugula (packed, divided)
- 2 teaspoons cheese (grated, divided)
- 1 tablespoon oil (divided)
- chives (cleaned for garnish)
Instructions
We start by combining 2 eggs, ½ tablespoon of the ricotta, ½ tablespoon of the herbs, and a little salt and freshly ground pepper, in a big bowl. We whisk well.
We heat half of the olive oil in our non-stick pan over medium heat. At the same time, we cook half of the arugula on a dinner plate in the microwave covered with plastic wrap for 30 seconds. When the arugula is wilted, we squeeze it (carefully—it is hot!) with paper towels to remove excess liquid.
When the oil is hot, we pour in our beaten egg mixture. Using a rubber spatula, we push the cooked egg toward the center of the pan until the eggs start to set. When the eggs are almost set, we add the cooked arugula, 1½ tablespoons of the remaining ricotta, and a teaspoon of Locatelli. We fold the omelet in half, pull the pan off the heat, and wait about 30 seconds for the omelet to finish setting up. Then we slide the omelet to the edge of the pan, and turn the omelet out onto a warmed serving plate. We repeat this for the second omelet and serve both sprinkled with extra ricotta and chives.
- Roasted Asparagus
- Fresh, Farmer's Market Bread
Another good reason for an omelet dinner was the farm fresh eggs that we picked up from the market. Completing the meal were two other farmer's market foods: asparagus and bread. The kids had themselves quite a time preparing the asparagus—skinning and breaking off the bottom of the stalks. We find that the kids tend to eat better when they are involved in the preparation of the dinner. Tonight proves no exception as the kids (mostly our daughter) do a fine job eating the asparagus. The bread is getting a little old so we have to toast it. No worries, though, toasting it makes it quite good.