Saskatchewan Menu of the Week - May 13.
Breakfast - Oatmeal porridge with maple syrup.
Lunch - Chicken soup with homemade bread.
Dinner - Herb fritatta and a baby lettuce salad.
2 tbsp butter
1 tbsp fresh chopped chives
1 tbsp other fresh herbs (thyme, parsley, rosemary, etc.)
1/4 cup ricotta cheese
salt and pepper
Melt the butter in a non-stick pan on medium low heat. Sauté the chives until soft. Add the other herbs and wilt.
Stir the eggs with the ricotta cheese, a dash of water, salt and pepper. Pour the eggs into the pan with the herbs. Do not stir. Cook, lifting the edges to allow the eggs to run underneath. Cook until the egg mixture in the middle of the pan is no longer runny.
Place a large plate over the pan and flip it, so the fritatta is on the plate. Then slide it back into the pan. Cook briefly until the bottom side is cooked and starting to brown.
Sources: Bennett eggs; herbs from the farmers' market.