Roasting radishes may be one of my favorite spring treats. The bite of raw radishes gives way to a sweet, earthy flavor once they've spent some time in the oven. An omelet might seem like an odd pairing for these radishes, but I love the roasted radish flavor alongside eggs and herbs.
When I was in college and trying to eat healthier after my freshman year of binging on all the things the cafeteria had to offer (I’m looking at you chocolate chip pancakes smothered with butter and whipped cream), I turned to eating egg white omelets most mornings. The same guy would always be manning the omelet station (he was pretty legendary) and I studied his technique, every day.
I attribute this intense studying to my ability to make omelets with ease. With proper equipment, namely an 8-inch non-stick skillet and sturdy spatula, along with a good-sized pat of butter, an omelet comes together fairly quick and can be filled with so many good things.
For this omelet in particular, I recommend making or finding fresh ricotta. Also, I prefer the mellow flavor of the French Breakfast Radish (plus it does have “breakfast” in the title!) but I’ve found roasting some of the other, more common varieties work as well.
Roasted Radish and Herbed Ricotta Omelet
For the roasted radishes:
1 cup thinly-sliced French Breakfast radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt
For the ricotta:
1/4 cup + 2 tablespoons fresh whole milk ricotta
2 teaspoons minced fresh chives
1 teaspoon minced fresh thyme
1 teaspoon minced fresh flat leaf parsley, plus extra for topping
For the eggs:
4 large or extra-large eggs
2 tablespoons whole milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter
To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).
In a small bowl, combine the ricotta with the minced herbs.
To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.
Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.
Repeat to make the second omelet. Serve both omelets immediately.