Ricotta and Olive Scramble

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

6 eggs

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.

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