Saturday, November 7, 2009

Chef Chuck's Ricotta Cheese Omelet


Frittata Con La Ricotta


A breakfast favorite, a ricotta cheese omelet with farm fresh eggs, ricotta cheese and Italy's bacon, pancetta. These creamy fluffy light eggs were a perfect breakfast to begin a Saturday morning !


Ricotta Cheese Omelet
1 cup ricotta cheese
4 large eggs
2 slices pancetta, chopped small
salt and pepper to taste
olive oil


In a nonstick pan heat olive oil and cook pancetta till crispy. Remove and set aside wipe pan clean, add a little olive oil and fry ricotta for a few minutes add scrambled eggs over the cheese, and sprinkle pancetta over eggs. Using a spatula pull sides of egg away from pan to allow raw egg in middle to cook turn over and cook a few more minutes. Serve with toast.

6 comments:

  1. you put all the good stuff in here. wow. this would hold me all day. nice.

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  2. Hi Dawn! Yes very true, Light yet filling! Thank You:)

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  3. MMMMMMMMMMMMMMMMMMMMMMMMMMMM,...what a wonderful idea to use ricotta in your omelet!!

    I just made a ricotta dessert topped with Licor 43 marinated kaki's!

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  4. Yes Sophie, The ricotta works well! Your dessert sound great! Thank You :)

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  5. Oh this is wonderful. I have leftover ricotta so I will try this.

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  6. Hi Live Love Eat, I know you will like! Thank You, Enjoy:)

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