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Cherry Tomato & Ricotta Omelets in Toast Cups, Wednesday, Dec. 8, 2021. Photo by Hillary Levin, [email protected]
5 tablespoons butter, divided
12 slices country white bread, cut into 5-by-3¼-inch rectangles, see notes
24 small mixed red and orange cherry tomatoes
Coarse salt and freshly ground pepper, to taste
²⁄³ cup ricotta cheese
2 ounces mixed green and red leaf lettuce
2 tablespoons chopped chives or green onions
Note: A Pepperidge Farm or Wonder Bread-sized loaf measures a little over 5-by-3¼ inches. Simply remove the crusts for the right size for this recipe.
• Some eggs sold as large these days are actually extra-large. If eggs are extra-large, use 9.
1. Preheat oven to 425 degrees. Melt 3 tablespoons of the butter. Brush melted butter over both sides of each piece of bread. Gently press 1 piece of bread into each of 12 muffin cups, allowing bread to rise slightly above lip of cup (this can be done in 2 batches, if necessary). Bake bread until golden, about 10 minutes. Remove from oven and set aside.
2. Melt remaining 2 tablespoons of butter in a 12-inch skillet over medium heat. Add tomatoes and cook just until soft, about 3 minutes. Whisk together eggs, milk, salt and pepper until light and fluffy, about 2 minutes. Add egg mixture to tomatoes and cook for 3 to 5 minutes, until eggs begin to set. Lift edge of omelet with a spatula and let uncooked eggs flow underneath.
3. Continue cooking until eggs are almost set. Gently spread ricotta cheese over half of omelet. Fold omelet over and remove from heat.
4. Put a handful of greens and 2 toast cups on each plate. Divide omelet among toast cups. Sprinkle with coarse salt and pepper. Garnish with chopped chives to serve.
Per serving: 948 calories; 33g fat; 15g saturated fat; 416mg cholesterol; 17g protein; 145g carbohydrate; 16g sugar; 5g fiber; 973mg sodium; 293mg calcium
Adapted from “California Bed and Breakfast Cookbook.” Recipe is by Barbara and Bob Costa