Fresh Herb & Ricotta Roll-Up
Fancy without the fuss! Turn your kitchen into your favorite brunch spot this weekend! This roll-up has all the looks of something you’d order from a restaurant, but it can be made with great ease right at home (and for far less money, too!). With two ingredients from your fridge, some fresh herbs, and some salt and pepper, this one is an absolute breeze to make (and clean). In fact, from start to finish, you’re looking at about only 10 minutes!
Flipping eggs for omelets and recipes like this can be intimidating, but it doesn’t have to be! The trick to this one is making sure your pan is coated in a layer of cooking spray and cooking the egg lower and slower than you might traditionally. The lower heat allows more of the egg to cook through without burning on the bottom. So, when you go to flip, you’ve got less uncooked egg to mess with - and that means even if you don’t get a perfect flip the first time around, it will be much easier to reshape your egg sheet back into a circle without sticking, ripping, or tearing. For added support, spray your spatula or flipper with a little cooking spray before flipping, too! Still don’t want to mess with flipping? Just cook your egg all the way through on one side, lifting up an edge and allowing any runny bits to run underneath about halfway through the cooking process. And if all else fails and you do end up junking up your egg in the flip, just mix the Ricotta mixture in anyway and enjoy as a scramble - this is YOUR kitchen after all and not a fancy restaurant!
As far as herbs go, your garden is your only limit! We used fresh mint, basil, and rosemary here - and that’s because it’s what we had in the kitchen this week! But any number of combinations would be delicious here. No fresh herbs? No problem! You can just as easily use dried herbs. Dried herbs do tend to be more potent than fresh herbs; so, be sure to cut the amount of dried herbs you use down to just 1-2 teaspoons (instead of the full 1-2 tablespoons).
MRC Clients following a program menu, this recipe replaces just a protein serving. So, if you’re enjoying this one at breakfast, and your menu allows for a carbohydrate serving, then you’ve still got a carbohydrate you can add to and enjoy with this. We think pitted fruits (peaches, apricots, etc.) pair wonderfully here, but you can do any carbohydrate serving you prefer with your breakfast meal!
- 1 egg
- 2-3 oz.* low-fat Ricotta cheese
- 1-2 TBSP fresh herbs, chopped
- To taste: sea salt and freshly ground black pepper
- Heat a small skillet over medium-low to medium heat.
- In a small bowl, beat the egg.
- Spray the skillet with cooking spray and spread the egg in an even, circular layer in the heated skillet.
- While the egg is cooking (2-3 minutes), in another small bowl, combine the Ricotta with the chopped herbs.
- When the egg has mostly cooked through on one side (you can lift up one of the outer edges and allow any runny parts to run underneath it and cook faster), flip the egg; reshaping into a flat circle as needed. Allow to cook for another 30-45 seconds.
- Remove the egg from the pan and place on a plate. Spread the Ricotta and herb mixture in an even layer on top, stopping at about ¼ inch from the edges.
- Sprinkle with sea salt and fresh cracked pepper to taste, and roll up into a log shape.
- Slice into bite size pieces, garnish with more fresh herbs and spices of choice, and enjoy!
Makes 1 Serving | Serving Size: 1 roll-up | One Serving Replaces: 1 protein
*Refer to your MRC menu for specific portion sizes for ½ serving of Ricotta cheese.