Serves 4 servings
Originally aired December 29, 2007
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 garlic clove, crushed
- Salt and black pepper
- 1/4 cup ricotta cheese
- 1/4 cup mozzarella or provolone, shredded
- 1 tablespoon flat-leaf parsley, chopped
- Zest of 1/2 lemon
- 1/2 cup leftover cooked meat (chicken, pork chop, steak, anything you have left over will do), chopped into bite-size pieces
- 3 eggs, beaten
- A splash milk
Preheat a six-inch skillet over medium heat with a drizzle of EVOO. Add the garlic and slightly brown. Once brown, remove the garlic clove and discard you just want the flavor in the calzone, not the whole clove. Add the meat to skillet and heat it through in the garlic oil.
While the meat is heating, mix together the ricotta, parsley and lemon zest in a small bowl. Season with a little salt and pepper, and reserve.
In a large mixing bowl, whisk together the eggs, milk, salt and pepper. Add the eggs to the hot skillet. Using a wooden spoon or spoonula, stir the eggs until they are halfway cooked, about 3-4 minutes. Gently flip the egg pie to brown the other side -- use a plate to flip it out onto and then slide it back into the skillet from the plate.
Spread the ricotta mixture over the entire egg meat pie and sprinkle with the mozzarella. Gently fold the egg over to create a half moon or calzone shape. Cover the skillet with foil and allow cheese to warm and melt of a minute or so. Serve for breakfast, lunch or dinner.
*This is one of many "Yum-o!" recipes it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.*