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ricotta & basil open omelette
by
Johan Declerck
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.%20You%E2%80%99%20ll%20be%20guaranteed%20an%20omelette%20that%20comes%20free%20quite%20readily%20every%20time,%20without%20having%20to%20worry%20about%20%20where%20%20the%20tefflon%20has%20gone%20when%20it%20wears%20off%20the%20base%20of%20your%20pan.%3C/p%3E%3Cp%3EBasil%20and%20ricotta%20is%20by%20far%20our%20favorite%20topping%20at%20the%20moment%20%20but%20feel%20free%20to%20mix%20things%20up.%20A%20soft%20goat%E2%80%99s%20cheese%20can%20be%20lovely%20but%20if%20you%E2%80%99%20re%20up%20for%20something%20more%20hearty,%20chorizo%20and%20cooked%20potato%20%20chunks%20could%20be%20just%20the%20thing.%3C/p%3E%3Cp%3ELightly%20whisk%20eggs%20and%20season.%20Heat%20your%20omelette%20pan%20over%20a%20medium%20high%20heat%20until%20hot%20but%20not%20smoking.%20Add%20butter%20and%20allow%20to%20melt%20and%20sizzle%20without%20browning%20then%20pour%20in%20your%20eggs.%20Stir%20quickly%20to%20move%20the%20cooked%20part%20of%20the%20egg%20away%20from%20the%20heat%20for%20a%20couple%20of%20minutes.%3C/p%3E%3Cp%3EWhen%20the%20egg%20is%20mostly%20cooked,%20stop%20stirring%20and%20flatten%20the%20top%20with%3C/p%3E%3Cp%3Ea%20spoon%20and%20keep%20cooking%20for%20another%20minute%20or%20so%20until%20there%20is%20only%20a%20little%20runny%20egg%20remaining%20on%20top.%20Remove%20from%20the%20heat.%20Scatter%20over%20parmesan,%20if%20using,%20ricotta%20chunks%20and%20basil.%3C/p%3E){kind=link}