Ricotta And Olive Mix Recipe
Summary
Main IngredientCheese
Ingredients
| Olive oil | 3 Tablespoon | |
| 4 oz. green olives, stoned and quartered | ||
| 1 red pepper, white pith removed, seeded and chopped | ||
| Ricotta cheese | 4 Ounce, crumbled | |
| Eggs | 6 | |
| Milk | 4 Tablespoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Dried basil | 1/2 Teaspoon | |
| Parmesan cheese | 2 Ounce, grated | |
Directions
Preheat the grill [broiler] to moderately 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 cheese 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.
Add the egg mixture and cook, stirring 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 [broiler] and grill [broil] for 3 minutes or until the cheese has melted and the top is lightly browned.
Remove the casserole from the grill [broiler] and serve at once.
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 cheese 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.
Add the egg mixture and cook, stirring 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 [broiler] and grill [broil] for 3 minutes or until the cheese has melted and the top is lightly browned.
Remove the casserole from the grill [broiler] and serve at once.
Chef
