Fresh mint gives this cheese omelet a floral flavor. Serve it with grilled bread and a green salad for a light meal. This recipe first appeared in our May 2012 issue along with David McAninch’s story Pleasure Island.
- 1 cup ricotta
- 1⁄4 cup roughly chopped mint
- 1 tsp. crushed red chile flakes
- 6 eggs
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. olive oil
- Heat broiler to high. Whisk cheese, mint, chile flakes, eggs, and salt and pepper in a bowl until smooth. Heat oil in a 12″ nonstick skillet over medium–high heat. Add egg mixture; cook until bottom is set but top is still runny, about 5 minutes. Transfer to broiler; broil until lightly browned on top, about 30 seconds.