Ricotta omelette with sage

I love an omelette, especially if it is made well. The French-style omelettes are fluffy and decadent, the eggs melting softly onyour palate. The magic in an omelette is the heat, gentle and with slight colour, although I do have to admit I do like colour on my eggs. In addition, the continual movement that makes them fluffy is to get the foam at the start correct; this breaks up all the albumen and makes the texture perfect.

This omelette is no exception. It is decadent with all the cheese, and the herbs add a lovely earthy aroma and flavour. Soft and delicate, this is a favourite at home.

Vegetarian Suppers is another gem from Deborah Madison. It is a non-fussy cookbook filled with simple recipes that are both delicious and unusual. She focuses on local ingredients and a vegetable-forward table that is both nutritious and delightful. This book is filled with flavours from around the world to please every palate.

For more recipes from this lovely cookbook, click here.

Ingredients:

2 tablespoons butter

4 eggs

Salt, to taste

1/2 teaspoon dried or 1 teaspoon fresh sage

1/4 teaspoon dried marjoram

2 tablespoons cream

1/2 teaspoon pepper

1/4 cup ricotta cheese

1/2 cup Parmesan cheese

Whole wheat or sourdough toast

Note: I f you are using fresh sage, please fry for 20 seconds in a teaspoon of butter before adding it to the eggs.

Add the eggs, salt, sage, marjoram, cream, and pepper to a small bowl, then whisk with an electric egg beater until foamy. The more foamy the mix, the fluffier your omelette will be.

Gently fold in the ricotta and half the Parmesan.

Heat the butter in a wide frying pan. Pour out the egg mixture and sprinkle the remaining Paresan on top. Cook on low heat until the eggs are completely cooked through in the middle. Fold the omelette in half gantly and cook for an additional minute, taking care not t burn the outside of the omelette.

Serve immediately with toast.