When you don’t have time to do a big Sunday dinner, here’s a savory lunch dish. It takes five minutes to put together and well worth it. The key here is cooking it without overcooking or under-cooking it. It should be pliable to the touch but no liquid should be present. Then it is perfect.
6 large eggs
1/2 cup ricotta
1 cup shredded cheese (any variety)
1/2 lb button mushrooms
1 tsp butter
1 cooked chicken breast, chopped
1/8 tsp cracked black pepper
1/4 tsp plus 1/4 tsp sea salt
1/4 tsp dried thyme
olive oil cooking spray
Preheat oven to 350 degrees F. Spray a 9 inch glass pie plate with cooking spray. In a large bowl, beat eggs. Add ricotta, shredded cheese. In a saute pan, add butter, slice and saute mushrooms (add 1/4 tsp sea salt and 1/4 tsp thyme) over medium high heat. Add chopped chicken to the egg mixture, along with pepper and 1/4 tsp sea salt. Add mushrooms to the pie plate, pour egg mixture over it and bake for 25 minutes until slightly firm to the touch but still a little soft. Don’t overbake until it’s very firm or it will be dry. Let stand 5 minutes before serving.