5 tbsp butter, divided
12 slices of white country bread, cut into 5 x 3 ¼ inch rectangles, see notes
24 small red and orange cherry tomatoes mixed
Coarse salt and freshly ground pepper, to taste
²⁄³ cup ricotta
2 ounces of mixed green and red leaf lettuce
2 tablespoons chopped chives or green onions
To note: A Pepperidge Farm or Wonder Bread measures just over 5 inches by 3 inches. Simply remove the crusts to get the correct size for this recipe.
• Some eggs that are sold this large these days are actually very large. If the eggs are very large, use 9.
1. Preheat the oven to 425 degrees. Melt 3 tablespoons of butter. Brush both sides of each piece of bread with melted butter. Gently press 1 piece of bread into each of the 12 muffin cups, allowing the loaf to rise slightly above the rim of the pan (this can be done in 2 batches, if necessary). Bake bread until golden, about 10 minutes. Remove from the oven and set aside.
2. Melt the remaining 2 tablespoons of butter in a 12 inch skillet over medium heat. Add the tomatoes and cook until tender, about 3 minutes. Whisk together eggs, milk, salt and pepper until light and fluffy, about 2 minutes. Add the egg mixture to the tomatoes and cook, 3 to 5 minutes, until the eggs start to set. Lift the edge of the omelet with a spatula and let the uncooked eggs run underneath.
3. Continue cooking until the eggs are almost set. Gently spread the ricotta on half of the omelet. Fold the omelet and remove from the heat.
4. Put a handful of greens and 2 cups of toast on each plate. Divide the omelet among the bread cups. Sprinkle with coarse salt and pepper. Garnish with chopped chives to serve.
Per portion: 948 calories; 33 g of fat; 15 g of saturated fat; 416 mg of cholesterol; 17 g of protein; 145 g of carbohydrates; 16g of sugar; 5g of fiber; 973 mg of sodium; 293 mg of calcium
Adapted from “California Bed and Breakfast Cookbook”. The recipe is from Barbara and Bob Costa