If you're an eggs-for-dinner fan, you'll want to commit this recipe to memory. The surprising ingredient is creamed corn; try it again in the summer when you might have leftovers of Thomas Keller's version on hand. And toss in fresh chopped chives, scallions, or crabmeat for a more substantial light meal.
The recipe can be halved easily.
Serve with a salad, quickly sauteed cherry tomatoes and thick slices of buttered toast.
From TheStoneSoup.com, an e-cookbook by Jules Clancy (2010).
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Ingredients
measuring cupServings: 4
Directions
Step 1
Melt the butter (to taste) in a medium nonstick skillet or saute pan over medium heat. Grate enough of the cheese to yield 2 large handfuls.
Step 2
Meanwhile, whisk the eggs lightly in a bowl. Season lightly with pepper to taste. Add the eggs, corn and Parmigiano-Reggiano cheese. Pour into the skillet and cook for 6 to 8 minutes, stirring constantly, until the eggs are clumpy and soft, yet cooked to your liking. Remove from the heat.
Step 3
Stir in the ricotta; it does not have to be fully incorporated. Divide among individual warmed plates. If desired, sprinkle with sea salt.
Step 4
Serve immediately.
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Nutritional Facts
Per serving (using part-skim ricotta)
Calories
280
Fat
20 g
Saturated Fat
10 g
Carbohydrates
8 g
Sodium
350 mg
Cholesterol
355 mg
Protein
16 g
Sugar
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From TheStoneSoup.com, an e-cookbook by Jules Clancy (2010).
Tested by Bonnie S. Benwick.
Published November 16, 2010
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