A quick and inexpensive way of brightening up scrambled eggs, Ricotta and Olive Scramble may be served for breakfast or, with crusty bread, for a light lunch.3 tablespoons olive oil
4 oz. green olives, stoned and quartered
1 red pepper, white pith removed, seeded and chopped
4 oz. ricotta cheese, crumbled
4 tablespoons milk -½ teaspoon black pepper -½ teaspoon dried basil
2 oz. Parmesan cheese, grated
Preheat the grill to high.
In a shallow, flameproof casserole, heat the olive oil over moderate heat. When the oil is hot, add the olives and red pepper and cook, stirring frequently, for 3 minutes. Add the ricotta and, stirring constantly, cook for a further 2 minutes.
Meanwhile, in a medium-sized mixing bowl, lightly beat the eggs, milk, pepper and basil together.
Reduce the heat to low. Pour the egg mixture into the casserole and cook, stir-ring constantly, until the eggs are nearly scrambled.
Remove the casserole from the heat. Sprinkle over the Parmesan cheese and place the casserole under the grill and grill for 3 minutes or until the cheese has melted and the top is lightly browned.
Remove the casserole from the grill and serve the scramble at once.