2 eggs beaten
1 cup whole milk ricotta cheese
10 seedless Kalamata olives chopped in half (or other olives)
1/2 cup fresh or frozen blueberries (frozen ones stay suspended in batter)
1 teaspoon dried Herbs de Provence
1/2 teaspoon dried red pepper flakes
salt and pepper to taste
butter, grease or oil to coat muffin tins
Preheat oven to 375 F. Beat eggs medium, add one cup ricotta and stir in till just mixed. Add chopped olives (use other olives if you wish), frozen blueberries, dried herbs, and seasonings. Grease, oil, or butter six muffin tins. (I had left over Béarnaise sauce so used that, lol.) Bake 25 minutes, watch closely. Cool on rack. Run knife around bombs when cool and then press in with knife to release bottom and turn over to release, then flip back over. These ricotta bombs are quick to make and are great for breakfast, brunch, or a healthy snack. Each time I make these I'm going to try different additions to the batter. Double recipe for 12 bombs.
