French-Style Baked Eggs & Cheese |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I was inspired by a recipe I saw in the hit game Restaurant Empire , wondering why it got such a low rating when I thought the ingredients sounded awesome...so here's my adaptation of it! This is a great brunch/leisure breakfast dish, I make this on some weekends when I have time to cook a gourmet breakfast instead of rushing out the door with coffee and toast. (And I love to leave bits of egg on the stove to make some scrambled egg to eat before it gets baked.) If you want it to be thicker and fluffier for the scrambled egg element and to cut into pie-like wedges, use an 8 baking pan. If you want it to be flatter like a frittata, use a 10 baking pan. Ingredients:
6 ounces cheddar cheese (shredded) |
8 ounces ricotta cheese |
8 large eggs |
6 tablespoons flour |
3/4 teaspoon baking powder |
1 tablespoon scallion |
olive oil flavored cooking spray |
parsley flakes or fresh parsley |
Directions:
1. Beat the eggs to a nice consistency with a fork, pour them in a skillet as if you're scrambling them but DO NOT FULLY SCRAMBLE.
2. When the eggs have been half-way scrambled, pour them into a large mixing bowl.
3. Add the cheddar cheese and scallions to bowl, beat them into the eggs.
4. Add the flour and baking powder, carefully whisk. It should have a thicker and pastier consistency now.
5. Add the ricotta cheese and slowly whisk.
6. Grease an 8 or 10 round baking pan with olive oil cooking spray. (8 for thicker and fluffier mixture, 10 for flatter and crispier mixture.).
7. Pour the mixture into the pan.
8. Top with parsley flakes or better yet some fresh parsley, so it bakes on there.
9. Bake at 350 for 30-50 minutes or until it browns a little on top. (Allow less time if you're making the 10 crispy version and more time for the 8 fluffy version.).
10. Slice into wedges and serve, salt and pepper to taste. (PS- bake in some red pepper flakes and this makes an AWESOME hangover remedy.).
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