Roasted Radish and Herbed Ricotta Omelet
Radishes are one of the ingredients that I'm never sure what to do with when we receive them in our CSA. Should I cook them? Should I eat them raw? Should I use the greens in the same recipe or make another recipe entirely? I was pleasantly surprised by how delicious and simple this recipe was to make. The roasted radishes pair nicely with the herbed ricotta and the lightness of the omelet. From now on this will be one of my go-to radish recipes!
Recipe from The Kitchn.
-1 cup French breakfast radishes, thinly sliced
-Salt and pepper
-1 small onion, peeled and sliced
-1/4 cup whole milk ricotta cheese
-2 teaspoons chive
-1 teaspoon thyme
-1 teaspoon parsley
-2 tablespoons milk
-1 tablespoon butter
Preheat the oven to 400 degrees. Coat a foil-lined baking sheet with a light layer of cooking spray, and spread out the radishes and onion. Spray again with cooking spray, and sprinkle with salt and pepper, then roast for about ten minutes.
Mince chives, thyme and parsley, then mix into ricotta, set aside.
In a bowl, thoroughly mix eggs with milk. Melt 1/2 tablespoon of butter in a medium skillet over medium heat. Pour half the egg mixture into the pan and cook until it begins to set. Gently lift the edge of the omelet with a spatula and let the uncooked egg mixture on top run down to the skillet surface. Repeat until firm enough to flip. Once flipped, top with half the ricotta and half the roasted onion and radishes, fold over and plate. Repeat with second omelet and serve.