Leek and Pepper Omlette

You need a good breakfast before taking an exam! Leftovers from other things, that sounded like they would work in an omlette if done right.

Ingredients:

• 2 eggs
• 1 garlic clove
• Spray oil
• 1/4 green pepper (but any colour will do)
• 1/4 cup leeks, chopped into small pieces
• 1/4 cup ricotta cheese
• 2 TBSP parsley

Directions:

1) Put some water in a pot with a steamer and bring to a boil.
2) Add the leeks and pepper (you can leave out the pepper, but its necessary for the leek to get softer) and cook for about 5 minutes.
3) Mix the eggs with salt, pepper and the garlic.
4) Spray a pan with oil and place over medium heat.




5) Add the egg mixture to the pan and cook until it is not runny.







6) Add the leeks, pepper, ricotta and most of the parsley.








7) Flip over half of the eggs to cover the vegetables and cheese.








8) Flip all of it over again after 1-2 minutes.
9) Top with the rest of the parsley.

Ricotta Stuffed Crispbreads

From: BBC Good Food 101 Veggie Dishes

Ingredients:

•  2 slices bread, crusts removed
• butter
• 1 clove of garlic
• 1 TBSP olive oil
• 1/2 bell pepper (I used red and orange), seeded and chopped
• 2 oz lettuce or cabbage
• 2 oz cherry tomatoes, halved
• Dash of  white wine vinegar
• "60 g" ricotta cheese...I just spread it on the bread
• handful of basil

Directions:

1) Preheat the oven to 200C.
2) Roll out each slice of bread until flattened.
3) Spread with butter.
4) Chop the garlic and add it on top.






5) Bake for 10 minutes until crisp (I only took them out after doing everything else).








6) Heat the oil in a pan.
7) Add the peppers and cook for a few minutes, until lightly charred.
8) Add the lettuce or cabbage and cook for 2-3 minutes.






9)  Remove from heat.
10) Add tomatoes, vinegar, seasoning.
11) Spread the ricotta on the bread.
12) Place some torn basil on top.
13) Place the cooked mixture on top.
14) Top with the other bread and more basil.

Pea and Ricotta Pesto

 From: Veggie Feasts

Ingredients:

• 4 TBSP extra virgin olive oil
• 500 g (16 oz) fresh or frozen shelled peas
• 2 garlic cloves, crushed
• 100 g (4 oz) ricotta cheese
• juice of 1 lemon
• 2 tsp mint (I used parsley because Tesco was out of mint)
• 30 g (1 oz) Parmesan cheese
• salt and black pepper

Directions:

1) Cook the peas in a saucepan of lightly salted boiling water for 3 minutes.








2) Drain and immediately refresh under cold water.









3) Put the peas into a food processor with the oil, garlic, ricotta, lemon juice, mint (or parsley), Parmesan and salt and pepper and process until fairly smooth. I don't have a food processor so I used a potato masher.
4) Serve with crostini or a baguette.

Bruschetta with Tomatoes and Ricotta

 From: Veggie Feasts
Section: Sides

Ingredients:

• Basil Oil
• 12.5 g (1/2 oz) basil leaves
• 75 ml ( 1/8 pint) extra virgin olive oil
• 500 g (1 lb) vine-ripened cherry tomatoes
• 2 TBSP extra virgin olive oil
• 4 large slices of sourdough bread or soda bread
• 1 large garlic clove, peeled
• 350 g (11 1/2 oz) ricotta cheese
• salt and black pepper
• basil leaves, to garnish

Directions:

1) Preheat the oven to 220C/425F
2) Plunge the basil leaves into a saucepan of boiling water, return to the boil and boil for 30 seconds.
3) Drain the basil.






4) Refresh under cold water.
5) Dry thoroughly with kitchen paper.







6) Transfer the oil and basil leaves to a blender and blend until really smooth OR chop really finely and add to a container and shake.







7) Spread the tomatoes out in a roasting tin.
8) Season with salt and pepper and drizzle with the extra virgin olive oil.








9) Roast in the oven.
10) Add the bread to the oven as well.
11) Flip the bread over after it is starting to brown on one side.
12) Remove the bread when it is to your liking.



13) Rub all over with the garlic clove.
14) Top each bruschetta with a slice of ricotta, the tomatoes and the basil oil. Garnish with more basil leaves.