Hot Ricotta & Sausage Omelette – AKA: Hot, Creamy Goodness…On A Plate!

---

Omelettes. The bane of existence for many home cooks. It comes down to this…the turn. Will he do it? Spatula in the right, firm grip on the pan with the left. No time for distraction. He goes for it…

A good lift…It gets high in the air…

MAKING AN ARCH…..!

*OH NO!!!* IT CRUMBLES AT THE APEX AND CRASHES DOWN INTO OBLIVION!

If you read that anything like how I wrote it in my head, I can liken it to potentially hitting a game winning home run in baseball at the bottom of the ninth inning, only to get robbed at the wall. All that, for nothing!

But you know what isn’t for nothing? Spicy Calabrian peppers, paired with cool, creamy Ricotta cheese, that’s what. My taste buds don’t register things as food unless there is some kind of spice in it, and the satisfying creamy mouth-feel of the Ricotta play off each other very well. Of course I’m going to need some kind of animal protein delivery vessel, so chicken sausage is a nice neutral one to use as to not compete with the existing flavor profile.

Feel free to adjust anything in here to your liking, I just really liked this combo. It’s got some heat, some meat, something sweet, which all come together for a nice treat!

---

Servings: 2…or 1 Reeeally Hungry Me

• 4 Eggs
• 2 fully cooked Chicken Sausages (of your choosing)
• 4 Calabrian Chili Peppers, diced
• 8 oz. Crimini Mushrooms
• 8 oz. Ricotta Cheese
• 1/4 Red Onion, diced
• 6 medium Garlic Cloves, minced
• 2 Tbsp. fresh Dill
• 2 Tbsp. fresh Thyme
• Salt
• Pepper
• Butter

---

1.) Begin by heating up a 10 in. nonstick pan on medium. Add 2 Tbsp. of butter to the pan and swirl around until evenly coated. When it comes to the sausages, you don’t have to get spicy ones since the Calabrian chilies will do the trick, but if you want to add even more spice, go for it. Cut your sausages into slices and throw them on in there. I’d say brown them for about 3 minutes or until you get a little golden color. Flip ’em and add your onions. Let those cook for about 2 minutes.

Next, you’ll add your mushrooms. Let those soften for about 3 minutes and then flip everything a few times. Add another knot of butter and your garlic and diced peppers and a pinch of salt and pepper each at the same time. Let the butter melt and the garlic get fragrant and after 30 seconds, and finally flip everything so we can get this party started.

Now, you’re going to crack and whisk your eggs. Make sure you whisk your eggs for at least 30 seconds so that they are very evenly mixed. Pour the eggs into the pan and let them sit for a while. I would say a minimum of 3 minutes is a good spot to start.

If you’re totally new to omelettes, DON’T TOUCH THE EGGS!!! These aren’t going to be scrambled eggs. An omelette is turned, not mixed, so leave the whole thing intact…for now. It’s ok the check the bottom whenever you want by gently lifting a side to see if your desired brownness has been achieved.

In the meantime, mince up your thyme and dill, and by the time you’re done with this, the eggs will have started to get a nice brown in the bottom side of the pan. I like my omelettes slightly browned, both for flavor and aesthetics. If you don’t, simply don’t let the eggs cook as long. Add your herbs and some more salt and pepper and get ready for a possible world of hurt.

What is this world of hurt? Turning your eggs to create an omelette can be a nerve racking disaster in the making if many things don’t go your way. Don’t be dismayed, however, if your effort becomes ruined and the omelette falls apart. The silver lining is that your omelette has now become a scramble! Equally as good! Guess what? Omelettes and scrambles taste…exactly the same, it’s just about presentation!

So here we go, get a spatula and make sure the edges are not sticking to your pan and give the whole thing a wiggle. If your pan is “non-sticky” enough and you used enough buttery lubrication, the whole thing should move around freely. If any part is sticking, gently try to move that spot or spots with the spatula until freed. You can try to turn your creation with that spatula, but I prefer to flip it since I seem to get more even results. However way you chose…DO IT NOW!

Did you do it!? I hope so. If not, your scramble will be excellent. But if you did, congratulations, and now you have an option here. You can let the omelette finish up cooking on its one side for another couple of minutes until all the liquid solidifies. The second option is after those couple of minutes, to risk it all, double or nothing, get that golden hue on both sides, and FLIP IT AGAIN!

Did you flip it again? Man, you’re really one crazy sonofabitch! I just wanted to see if you would do it. Well, I did too, but doctors say there’s something wrong with me. Either way, once its done, it should easily slide from the pan and onto the plate. Cut in half for two (or for yourself later) and garnish with a dollop of ricotta and let some extra dill rain from the heavens.