On the weekend, I eat breakfast. Or brunch, as the case may be. I skip it all week, in favor of intermittent fasting. But on the weekend!
My dear First Reader makes me amazing omelettes. They are a mainstay here at the Nut House for dinners, when I come in tired and we don’t have solid meal plans. He makes a very pretty omelette, with skill and panache. I… do not. So instead, I make quiche, or frittata, or scrambles with my egg dishes.
This is one of those, fast, simple, and keto-friendly.
Preheat oven to 400F
In a bowl, mix:
- 4 eggs
- 1/2 c ricotta cheese
- splash heavy cream
Whisk together until light and fluffy with:
- 1/4 tsp dried rosemary
- 1/4 tsp dried mint
- 1 tsp kosher salt
Set this aside (or prep it during this next process).
In a cast iron skillet, on med-high heat:
- 1-2 tbsp oil or butter
- 1/2 onion, diced
- 4 oz sliced mushrooms
Sauté until onions are translucent. Stir in:
- 1/4 c sliced pepperoncinis
- 1/4 c roasted garlic cloves
Sauté briefly, then turn off heat.
Pour egg and cheese mixture over fried prep, trying to cover evenly.
- 4 oz crumbled feta cheese
Evenly over the top, then place skillet into 400F oven for 15-20 minutes until golden brown at the edges.
Serves two, or four with other sides.
This is also a dish you could set up the night before, and toss in the oven in the morning. You’ll want to give it a little extra cook time, though.