Roasted Radish and Herbed Ricotta Omelet
• 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.
To make the omelet, whisk together the eggs, milk, salt and pepper. Heat 1/2 tablespoon of butter in an 8-inch nonstick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.
Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over the filling and sprinkle with a few more roasted radish slices and minced parsley.
Repeat to make the second omelet. Serve both omelets immediately.
Nutrition information per serving:
Calories 346 Fat 27 g Sodium 1,120 mg
Carbohydrates 6 g Saturated fat 12 g Calcium 186 mg
Protein 19 g Cholesterol 413 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 vegetable, 2 ½ medium-fat meat, 3 fat.