Tuesday, August 11, 2009

More Ricotta + A Recipe!

Wish I had a photo of this to share with you, but this past Sunday, before going to see Julie & Julia, I made an egg casserole and used Greek style yogurt and my friend's ricotta cheese in the egg mixture and it was fluffy and rich tasting. This is simple and a great way to start a morning and have for a brunch with friends.


Sunday Morning Egg Casserole

14 small eggs or 10 large eggs

1/2 cup Greek style yogurt

1/2 cup fresh ricotta cheese

2 roasted red/yellow/orange peppers cut in strips

12-15 cherry tomatoes cut in half

1 cup shredded cheddar or Monterey Jack cheese

Mix eggs, yogurt and ricotta together and pour in a 9" X 13" baking dish sprayed with cooking spray.

Add the roasted peppers. Place shredded cheese on top and place cut cherry tomatoes, cut side up on top of cheese.

Put in 350 degree oven for about 35-45 minutes or until done (check with a knife - place in center and it should come out clean). Let sit for about 5 minutes before cutting.

Options - I have used the same recipe when tomatoes are out of season and added par-cooked potatoes, sauteed onions, zucchini, yellow squash and garlic.

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