1 cup thinly-sliced French Breakfast radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt
FOR THE RICOTTA:
1/4 cup plus 2 tablespoons fresh whole milk ricotta
2 teaspoons minced fresh chives
1 teaspoon minced fresh thyme
1 teaspoon minced fresh flat leaf parsley, plus extra for topping
FOR THE EGGS:
4 large or extra-large eggs
2 tablespoons whole milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter
INSTRUCTIONS
To make the radishes, preheat the oven to 400°F. 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 non-stick 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 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.
Roasted Radish and Herbed Goat Cheese Omelet
Roasted Radish and Herbed Goat Cheese Omelette
FOR THE ROASTED RADISHES:
FOR THE RICOTTA:
FOR THE EGGS:
INSTRUCTIONS
To make the radishes, preheat the oven to 400°F. 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 non-stick 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 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.
Oatmeal Apple Crisp
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
½ cup butter, melted
3 cups apples – peeled, cored and chopped
½ cup white sugar
2 teaspoons ground cinnamon
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
Place brown sugar, oats, flour, and butter in a large bowl; mix until crumbly.
Place 1/2 of the crumb mixture in the bottom of the prepared pan. Spread apples evenly over crumb mixture.
Sprinkle with sugar and cinnamon; top with remaining crumb mixture.
Bake in the preheated oven until golden brown, 40 to 45 minutes.
Fresh Cabbage Salad
For the Dressing