Bacon, Egg & Ricotta Omelette with Arugula
Bacon can be tricky, it adds amazing flavor and fat to a dish, but it can easily take over the flavor of a meal. Use it sparingly to add to strong flavors like distinct cheeses or arugula and you’ve got a good start to your day!
Bacon, Egg & Ricotta Omelette with Arugula
Course: BreakfastCuisine: FrenchDifficulty: EasyServings
4
ServingsPrep time
30
minutesA breakfast winner from Chef Binks. Bacon, Egg & Ricotta Omelette with Arugula.
Ingredients
2 Eggs
8 Tablespoons Ricotta Cheese, Divided
Salt & Pepper, to Taste
2 Cups Arugula, Baby, Triple-Washed, Divided
4 Teaspoons Pecorino Romano Cheese, Grated, Divided
2 Tablespoon Cooking Oil
2 Strips Bacon, Crumbled
Directions
- Heat a non-stick pan over medium-high heat. Put the pieces of bacon in, cooking off the rest of the fat. It will turn into a liquid (oil)—when this happens, put it on a plate with paper
towels on top. The paper towels will soak up the fat. Squeeze out as much as possible with more paper towels on top. - Cook the arugula in the non-stick pan over medium heat with a dash of olive oil and pepper, until a little wilted. Be careful as this cooks very fast. Place cooked arugula on paper towel to soak up any access liquid.
- In a heated non-stick pan, cook eggs. Before all the liquid sets, add cooked arugula and bacon. Cook as open-faced omelette.
- Sprinkle with romano cheese. Top with a few small dollops
of ricotta cheese. - Serve and enjoy!
