Ricotta Scramble
Producing light, fluffy omelets at home typically requires fussy techniques and lots of practice – until now. This cloudlike omelet comes together in minutes – no culinary degree needed. A generous portion of ricotta mixed with the egg is the secret to making this tender omelet. We add spinach and Parmesan as a nod to another favorite ricotta combination – spinach ravioli.
Ingredients
- 2 large eggs
- Kosher salt
- 1 tablespoon vegetable oil
- 1/4 cup whole-milk ricotta
- 1/4 cup frozen chopped spinach, thawed and drained
- 1 slice crusty sourdough bread, toasted
- Freshly grated Parmesan, for topping
- Crushed red pepper flakes, for sprinkling, optional
Directions
- 1
Beat the eggs in a small bowl with 1/2 teaspoon salt. Add the oil to an 8-inch nonstick skillet over medium heat and heat until the skillet is hot and the oil begins to shimmer (see Cook's Note). Add the eggs, then immediately add the ricotta and spinach. Using a rubber spatula, quickly break up the ricotta and spinach while mixing it in with the eggs. Continue to scramble, mixing quickly, until the mixture comes together.
- 2
With the egg mixture on the far side of the pan opposite the handle, toss the pan a few times, flipping the egg mixture over onto itself, until it forms an oval. Turn out onto the toasted bread. Sprinkle Parmesan over top and finish with crushed red pepper flakes, if desired.