Author Notes
A wonderful and easy breakfast/brunch recipe great if you can grow your own basil , parsley and chives and pull them from the garden before you cook your egg dish. If having a group of friends/family over to enjoy the meal, give each guest a small potted basil plant as a thank you gift for attending and add a tag/card with your recipe to share. —Snerd2123
Ingredients
-
10
Eggs
-
2 tablespoons
Fresh Basil
-
2 tablespoons
Fresh Chives
-
2 tablespoons
Fresh Parsley
-
1 tablespoon
Olive Oil
-
4 tablespoons
Ricotta Cheese
-
1 tablespoon
Butter
-
1 pinch
Cayenne Pepper
-
2 tablespoons
Watrer
-
1
Shallot
Directions
-
Wash and chop your Basil, Parsley and Chives. Add one minced shallot to the herbs. Add the Olive Oil to heated skillet and cook the herbs and shallots for about two minutes, stirring at all times. Remove pan and reserve. In bowl whisk eggs and water and add pinch cayenne pepper. Melt butter in another skillet. Add the herb mixture to eggs and stir, pour into buttered pan, stir until starts to set, crumble and add Ricotta Cheese and continue cooking about 5 minutes. Serve warm.
See what other Food52ers are saying.