Over the last couple of weeks, I've become quite addicted to farm fresh local eggs. Once I tried them, I fell instantly in love. It was amazing to me to see how differently the eggs looked and also tasted. My journey among farmer's markets lately has been an experience that's proving to teach me a lot more than I had thought it would. I've always felt the desire to support local businesses, and farms especially.
There's a lot of chatter out there about how eating local can effect not only the economy, but also (and most importantly) your health. Yes, eating local can be more spendy. It's definitely not cheap when you compare the prices to grocery stores. I've found though, that I have a lot less waste now. I'm much more careful about how I use and cook my food. Portions are everything. This Herbed Ricotta Cheese Omelette is a prime example.
Of course, I'm not saying that I buy everything local. But I try to get eggs, cheeses, and the majority of my produce and sometimes meat from local farmers. Since the eggs in any omelette are key, I knew that I definitely had to have them local so I had my dad pick some up for me when he was out at a nearby farmer's market. The cheeses were also from one of my favorite vendors here in Austin.
Other than that, there's really just the herbs and spices used here. Yep! That's how simple this omelette is. Eggs. Cheese. Herbs. You're done! The goal here was to keep it cheesy and meatless. For being such a simple and easy to make dish, this omelette tastes fantastic. And if you ask me, it tastes even better when you make it using local dairy.
Even though I used local stuff here, you definitely don't have to. You can use whatever eggs or cheese here that you have on hand or enjoy the most. I served mine with some fresh peaches and blueberries and called it done!
This is definitely what I would call a perfect sort of weekend brunch.
Herbed Ricotta Cheese Omelette
Servings: 1 • Size: 1 Omelette • Calories: 340.4 • Fat: 19.3 g • Saturated Fat: 5.6 • Carb: 17.6 g • Fiber: 0.2 g • Protein: 26.6 g • Sugar: 3.7 g • Sodium: 766.5 mg
2 Whole Large Eggs
2 Tbsp. Reduced Fat Milk
1/4 C. Reduced Fat Ricotta Cheese
2 Tbsp. Reduced Fat Parmesan Cheese
1/8 Tsp. Dried Basil
1/8 Tsp. Dried Oregano
Salt & Pepper to Taste
Lightly coat the inside of a medium skillet with non-stick cooking spray; set over a medium heat on the stove to begin hearing up.
In a small bowl, whisk together the 2 Whole Large Eggs and 2 Tbsp. Reduced Fat Milk.
Pour the egg mixture into the heated skillet and leave it there to begin cooking through.
I find that I tend to cover mine on and off with a large heat safe dish as need be to be sure it's cooking as well on the top as it is the bottom.
While the egg is cooking, mix together the 1/4 C. Reduced Fat Ricotta Cheese, 2 Tbsp. Reduced Fat Parmesan Cheese, 1/8 Tsp. Dried Basil, 1/8 Tsp. Dried Oregano and Salt & Pepper to Taste in another small bowl.
Once the egg is nearly done, place the cheese mixture to one side of the egg and fold it over to form the omelette.
Allow it to cook for another minute or two before removing from the heat to serve right away.