A dish of omelets isn’t the easiest thing in the world to make, but there’s no better way to get a bowl of creamy omelettes and a bowl full of vegetables than by simply cutting the pasta into slices.
But a chef who knows how to make the dish will be a little surprised at how easy it is to make it yourself, too.
It’s a dish I’ve had my eye on for some time now, and the recipe I’m sharing today is one that will surely come up on your dinner table one day.
I first learned of this recipe in a recipe book I purchased at the grocery store years ago, a book called Kitchen Sink Cookbook, and I just loved the simplicity of it.
It is a dish you can make ahead of time, making a nice change from the “everyday” kitchen I used to work in.
The recipe for this dish is pretty simple, with just four ingredients: a bowl with a filling of oatmeal, a handful of spinach, a cup of ricotta, and some fresh basil leaves.
I didn’t have any basil leaves on hand at the time, so I bought fresh basil.
When I got home and looked at the recipe, I was pretty excited.
It sounded like a great recipe to share with my husband, and it was so easy to make.
And I’ve made this dish countless times since then.
You could certainly substitute spinach with a different kind, or you could just skip the ricotta altogether.
I’ve also experimented with substituting some of the other herbs, such as parsley, oregano, and thyme.
But you can use any herbs you’d like.
I always like to use fresh herbs for this recipe, because it gives them a wonderful flavor and doesn’t have the added risk of a bit of mold growing on the leaves.
So the herbs you’ll need to start with are: 2 pounds of oat pasta (I used a large, half-pounder)