Baked Egg & Ricotta Scramble
I went to brunch in Brooklyn with some friends recently and got a delicious pancake while they both got a baked cheddar egg. I had been thinking about that egg dish since then and decided I would try my own version at home. I had everything in my refrigerator and grab some fresh basil from my garden and whipped this up. I think the best thing about this is that you can really just add whatever you want depending on your mood. You can also just double or triple or whatever number it to make more than one or have people make their own versions.
Ingredients & Directions:
- 1 Lg. Egg
- 1/4 C Onion, sliced
- 1/4 C Ricotta
- 1/2 T Fresh Basil
- Salt & Pepper, to taste
- 1 T Olive Oil
- Sprinkle of Parmesan Cheese
Heat the oven to 375. In a medium skillet over medium heat add the olive oil. Once hot add the onions. Cook the onions stirring occasionally until lightly golden, about 5-7 minutes. Let cool.
In a medium bowl whisk the eggs lightly. Add the ricotta, basil, salt, and pepper.
Add cooled onions to egg mixture.
Mix to combine.
Butter the ramekin. Pour the mixture into the ramekin. Place the ramekins on a baking sheet and then place into the oven for about 15 minutes or until the egg is set and fully cooked.
Optional, but tasty: Sprinkle a little Parmesan Cheese and put under the broiler for until cheese melts.
Once cool enough to handle place the ramekin on a plate and serve.
(Steven)
