Ingredients
Unsalted butter, for dish
All-purpose flour, for dish
1 1/2 cups part-skim ricotta
4 large eggs, separated
1/2 teaspoons coarse salt
2 tablespoons freshly chopped basil
2 tablespoons freshly minced chives
Ground black pepper
Preparation
Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined.
Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.
