The other morning I had something of a dilemma on my hands. I desperately craved a cooked breakfast, but there was only one egg in the house, and I had no intentions of getting dressed and heading out into the chilly autumn morning to satiate my cravings. (I should probably add that I didn't fancy pancakes either).
Well, the problem was quickly solved. On closer examination of the fridge I discovered an almost empty tub of ricotta and an almost-verging-on-sad bag of baby spinach leaves. On top of that, I had flat leaf parsley in the yard and a few sprigs of purple basil sitting in a vase on the kitchen window sill. In no time at all I'd mixed them all together, poured them into a ramekin and bunged them in the oven. Twenty something minutes later I had a delicious cooked breakfast with very little fuss. In fact, the most tedious part was stirring the accompanying mushrooms and tomatoes so they didn't stick to the pan!
Preheat the oven to 180°c and grease a ramekin.
Combine the ricotta and egg in a bowl and mix well.
Finely chop the spinach and herbs and stir into the ricotta mixture. Season to taste.
Bake for 20-25 minutes until set and golden on top.
Serve with green salad or pan friend mushrooms and tomatoes.