• cake pan or baking dish, preferably non-stick
• blender

• 2 T butter
• 1 slice bread
• 4 eggs
• ½ c ricotta cheese
• 1 T fresh rosemary, minced
• ½ t salt
• pepper
• 2 slices veggie bacon, uncooked and chopped
• 2 T parmesan, grated

Meanwhile, toast the bread, then crumble into bread crumbs. Tilt the cake pan to coat the bottom with the melted butter, then sprinkle with bread crumbs and set aside.

Place eggs, ricotta, rosemary, salt, and pepper in blender and beat until smooth. Pour into cake pan, then sprinkle with bacon pieces.

Bake for 10 minutes, sprinkle with parmesan, and bake another 10 minutes. If the center is still runny, bake another 5-10 minutes. The top will be golden and puffy, and if you use a non-stick pan, the sides will be brown and slightly crunchy.

Serve hot.

This dish was inspired by the recipe for "Augmented Egg Muffins" in Mollie Katzen's Sunlight Café.

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