eggs and ricotta little pie

Today I opened the fridge and I sow a couple of eggs near expiration date, so I had to figure out some way to cook them…

You can do so many things with eggs, but I choose something different and easy at the same time.

–       whisk  2 eggs with 100g (3.5 oz) of ricotta cheese

–       add 1 tbs of grated romano cheese

–       some persley finely chopped (or the herb you like most)

–       black pepper


Now make sure everything is well blended and put into  muffin cups

Let it cook for 15 minutes or until gold

Oven: 350 F (180 C)


Serve with fresh green salad

Suggestion: make sure your eggs are organic 😉


Buon appetito