Recipe: Roasted Radish and Herbed Ricotta Omelet

  • Updated: May 21, 2014 - 1:47 PM

Roasted Radish and Herbed Ricotta Omelet

Serves 2.


• 1 c. thinly sliced French breakfast radishes, or other radish variety

• 2 tsp. olive oil

• 1/4 tsp. sea salt

• 1/4 c. plus 2 tbsp. fresh whole-milk ricotta

• 2 tsp. minced fresh chives

• 1 tsp. minced fresh thyme

• 1 tsp. minced fresh flat leaf parsley, plus extra for topping

• 4 large or extra-large eggs

•2 tbsp. whole milk

• 1/2 tsp. sea salt

• 1/4 tsp. black pepper

• 1 tbsp. butter


To roast the radishes, preheat the oven to 400 degrees. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).

In a small bowl, combine the ricotta with the minced herbs.

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