- 2 tablespoons extra virgin olive oil (EVOO)
- 1 clove garlic, crushed
- Salt and black pepper
- 1/4 cup ricotta cheese
- 1 tablespoon flat leaf parsley, chopped
- Zest of 1/2 lemon
- 1/2 cup leftover cooked meat (chicken, pork chop or steak – anything you have left over will do), chopped into bite-size pieces
- 3 eggs, beaten
- A splash of milk
- 1/4 cup mozzarella or provolone cheese, shredded
Pre-heat a 6-inch skillet over medium heat with a drizzle of EVOO. Add the garlic and brown slightly. 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 with the meat. Using a wooden spoon or spoonula, stir the eggs until they are halfway cooked, about 3-4 minutes. Gently flip the egg meat pie to brown the other side – use a plate to flip it onto out of the pan and then slide it back into the skillet from the plate.
Spread the ricotta mixture over the entire egg meat pie and sprinkle it with the mozzarella. Gently fold the egg over to create a half moon or calzone shape. Cover the skillet with foil and allow the 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.