- 3 tablespoons [45 mL] olive oil
- 1 medium-size onion, minced
- 1 medium-size sweet red pepper, diced
- 6 extra large eggs
- 1 cup [250 mL] ricotta cheese, regular, extra-fine or light
- 4 tablespoons [60 mL] grated Romano cheese
- 1 tablespoon [15 mL] freshly chopped marjoram
or
1 teaspoon [5 mL] dried marjoram
- 1 teaspoon [5 mL] Cajun seasonings
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- Pour 2 tablespoons [30 mL] olive oil into a small frypan.
- Soften together minced onion and red pepper dices; cool.
- Into a medium-size bowl, lightly beat eggs.
- Add ricotta and Romano cheeses; beat until smooth.
- Mix in cooled vegetables, marjoram and Cajun seasonings.
- Pour remaining olive oil into a 12-inch [30-cm] oven-safe frypan; heat over medium heat.
- Evenly pour in egg mixture.
- Lower heat to low; cook for approximately 10 minutes.
- Preheat oven broiler, transfer frypan into oven, 6 inches [15 cm] from heat source; brown top of 'frittata'.
- Loosen sides of omelet using a spatula; slide omelet onto a serving plate.
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