So, I too am on the overcrowded SBD bandwagon, and it does work even though I'm definitely not being very strict with myself. I badly miss my sweets and my baked products, and the flavored ricotta creme "dessert" touted in the book gets really old really fast. Also, making omelettes annoys me b/c you end up using two many dishes - bowl, pan, plate. I hate doing the dishes.
So, I came up with these two; they are a breeze to make, don't require precise measurements or method, and always turn out good. And there are hardly any dishes to do afterwards. Not claiming this is anything sophisticated or groundbreaking, but it's tasty & easy.
No. 1 - Savory breakfast: Oeuf Cocotte
Preheat oven to 400'.
You will need an approx. 8 oz ramekin for this.
1 tsp olive oil or less
2 thin slices ham (or 1 thicker slice)
2 small log fresh goat cheese (the soft kind), plain or not
1 good egg (the quality of the egg is crucial)
pepper, paprika, or any spice you like.
Grease the ramekin with the olive oil. Cut the ham into strips and lay across bottom, making a little nest; the strips can stick out up the sides. Top the ham with 1/2 of the goat cheese log and press down into an even layer. Top with the egg (leave yolk undisturbed). Season with salt, pepper, shichimi powder, paprika, or whatever else you like (caraway is good too).
Stick the ramekin in the oven in the upper 3rd and cook for 15 minutes or until the white is opaque but the yolk still wiggles. Consume.
No. 2 - Sweet breakfast or dessert - Ricotta Soufflé
Tiny bit of butter for greasing ramekin
1/3 cup cup ricotta cheese (I use whole milk, not the low-fat stuff)
1 egg, separated
a few drops lemon oil
1 to 1 1/2 Tbsp sweetener (I use Splenda, but whatever works for you... I think that if you're reasonable with sugar you can even use that in Phase 2)
Optional: 1/3 cup fresh or frozen raspberries
Preheat oven to 400'. Grease an approx. 8 oz. ramekin with butter.
In a bowl, mix together the ricotta, the lemon oil (a few drops will suffice, or whatever tastes good to you; you can also use vanilla but I think the lemon oil works particularly well) and sweetener - about a tablespoon or a bit more, or to taste.
In another small bowl, whip the egg while until stiff (I actually do this with my little Aerolatte whisk in my cereal bowl). Mix a spoonful of the eggwhite into the ricotta to lighten it, then fold in remaining eggwhite. OPTIONAL: Stir in the yolk at the end; I do this although it deflates the batter somewhat, but makes the soufflé more nutritious & tasty. Pour batter into ramekin.
Put in the upper 1/3 of the oven and bake for 15-20 minutes, or until puffed and golden, with a few brown spots.
Top with raspberries and consume.
The whole thing takes no more than 4 minutes to prepare, and then you just bake while taking a shower or whatever). It looks great and tastes good! I plan to make this even when I'm off the diet, sweetened with sugar.