- 2 tablespoons extra virgin olive oil (EVOO)
- 1 clove garlic, crushed
- Salt and black pepper
- 1/4 cup ricotta cheese
- 1 tablespoon flat leaf parsley, chopped
- Zest of 1/2 lemon
- 1/2 cup leftover cooked meat (chicken, pork chop or steak – anything you have left over will do), chopped into bite-size pieces
- 3 eggs, beaten
- A splash of milk
- 1/4 cup mozzarella or provolone cheese, shredded
- Pre-heat a 6-inch skillet over medium heat with a drizzle of EVOO. Add the garlic and brown slightly. Once brown, remove the garlic clove and discard – you just want the flavor in the calzone, not the whole clove. Add the meat to skillet and heat it through in the garlic oil.
- While the meat is heating, mix together the ricotta, parsley and lemon zest in a small bowl. Season with a little salt and pepper and reserve.
- In a large mixing bowl, whisk together the eggs, milk, salt and pepper. Add the eggs to the hot skillet with the meat. Using a wooden spoon or spoonula, stir the eggs until they are halfway cooked, about 3-4 minutes. Gently flip the egg meat pie to brown the other side – use a plate to flip it onto out of the pan and then slide it back into the skillet from the plate.
- Spread the ricotta mixture over the entire egg meat pie and sprinkle it with the mozzarella. Gently fold the egg over to create a half moon or calzone shape. Cover the skillet with foil and allow the cheese to warm and melt of a minute or so. Serve for breakfast, lunch or dinner.