Ricotta, Chive, and Prosciutto Omelette-Donna Hay-50 Women Game-Changers in Food-#31

 

 Lydia Walshin (The Perfect Pantry) often has great recipe links on fb.  One day, she linked to a recipe for Stir-Fried Rice with Mushrooms from Jeanette's Healthy Living.  Jeanette's recipe came from the famous Chinese cook and cookbook author, Barbara Tropp, of whom I'm very fond.  The post title indicated the recipe was part of the 50 Women Game-Changers in Food blogging effort.  Each week, bloggers from all over the country feature the recipes of one of the 50 Women Game-Changers from the Gourmet Live List published last May.  I had to get in on this thing and here I am the very next week, blogging down-under Donna Hay's recipe for Ricotta, Chive, and Prosciutto Omelettes.  Thanks, fellow food bloggers, for the warm welcome.  I'm thrilled to be participating!
 

Donna Hay is Australia's premier food editor and cookbook writer who began at the young age of 19 as a writer and food stylist.   By 25, she was the food editor for marie claire.  Since then, she's published 18 award-winning cookbooks and now is the editor of the bi-monthly donna hay magazine with a circulation of nearly 400,000.  Donna also has a popular weekly food column in the Sunday editions of News Limited newspapers around Australia and The New Zealand Herald, reaching over seven million people each week. She is a regular contributor to UK’s leading lifestyle magazine, Living etc.  Click here for a list of Donna's recipes and menus and here for the magazine's ipad app.

Before I began this blogging adventure, I had downloaded the magazine app for my ipad, which I keep in the kitchen unless I'm traveling.  The easy-to-use format of this beautiful app sold me as much as did the pictures that told such clear stories.  While looking at food photos, the reader can click and choose between reading the recipe (including photo, ingredients list, and story/directions) and cook mode, which with just a push of the finger takes you from the first bit of instructions to the last, page by page.  Right now, from what I can see, there are just a couple of issues available free.  Keep an eye out for more.

My ipad with the donna hay mag at center. Screensaver: Colorado kitchen!

While not a great photo, you get the idea of how fun this is to use.

Let's cook... 

In the pan with the egg ring.  Watch carefully to avoid burning.

This very quick, light meal consists of a souffle omelet (one in which the eggs are separated and the whites are whipped to peaks before the yolks are gently folded back in) with a tiny taste of salad --the spinach--and a bit of salty Italian ham for garnish and kick.  Two eggs truly make two servings here. If you're on South Beach, this will cook with just a bit of adjustment.

 ricotta, chive, and prosciutto omelettes by donna hay

2 eggs, separated at room temperature  1 tablespoon pouring (single) cream  70g ricotta, crumbled  (about 1/4 cup part-skim-at room temperature)  1 tablespoon chopped chives  sea salt and cracked black pepper  20g butter  (about 1T--you could need a bit more)  ¼ cup (60g) sour cream (I used Greek yogurt)  50g baby spinach leaves (about 2 oz or about 2 cups)  100g prosciutto  (3.5 oz or about 1/4#)   Whisk the egg whites until stiff peaks form. Gently fold in the egg yolks, cream, ricotta, chives, salt and pepper. Heat a large non-stick frying pan over medium heat. Add the butter and place lightly greased egg rings in the pan. Pour ¼ egg mixture into each ring and cook for 3 minutes each side or until puffed and golden. Repeat with remaining egg mixture. (You'll need to remove the egg ring-and leave it off- and very gently turn over each omelette so that it doesn't spread too much and lose its shape.)   To serve, place omelettes on a plate and top with the sour cream, spinach and prosciutto. Serves 2. Cook's notes in red:  Have all ingredients at the ready and prepare/cook quickly as the omelettes  can deflate a bit as they wait for you to cook the second batch.  I managed fine using a small nonstick omelet pan, working in batches, as my large skillets are not nonstick.   Egg rings can be replaced with clean large, tuna cans with both ends removed. After removing egg ring and turning, the tiny omelette looks a bit like a pancake in the pan. About Grams to Ounces: Here is a good grams to ounces (metric) conversion site.  I also used my pen and paper, as well as the Salton electronic scale to check my math. If you do decide to get the Donna Hay app for ipad, there is a good conversion page there.

Just add Chardonnay.

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Next up: #32  Tracey Ryder and Carole Topalian

The gorgeous, intelligent locavores of the magazine world, Ryder and Topalian’s Edible series now numbers 60 editions, from Allegheny to WOW (southeast Michigan). And, despite the handicap of being free print mags, they actually make money!  (courtesy Gourmet Live)

Check out how the other bloggers are honoring the 50 Women Game-Changers:

Sue - The View from Great Island   
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden              
Heather - girlichef
Miranda of Mangoes and Chutney 
 Mary - One Perfect Bite
Barbara - Movable Feasts              
Jeanette - Healthy Living
Linda - Ciao Chow Linda              
Linda A - There and Back Again
Martha - Lines from Linderhof       
Mireya - My Healthy Eating Habits,
Veronica - My Catholic Kitchen     
Annie - Lovely Things
Nancy - Picadillo                        
Claudia - Journey of an Italian Cook

Val - More Than Burnt Toast       
Joanne - Eats Well With Others

If you liked this recipe, you might like:

Herb-Spinach Egg White Omelet on the Dinner Place blog

 

How to make an omelet

Sing a new song, cook a new recipe....

Alyce  

All photos  by Alyce Morgan, copyright 2012-unless otherwise noted or obvious.
Donna Hay photo courtesy donna hay magazine.