A really versatile and quick way to make a variety of cheese souffle-like side dishes. Great with tomatoes, fasolakia (as shown), chili or other bright, high acid flavors.

Ingredients
2 eggs
16 oz ricotta, whole milk
About 3 oz aged Parmesan, grated
1 chili (ortega, jalapeno or red bell pepper), minced
sprig of thyme, leaves stripped
sprig of basil, leaves minced
pinch salt and fresh ground black pepper

Directions

1. Preheat oven to 400F.
2. Beat 2 eggs and combine with ricotta, minced chilis, grated parmesan, basil, thyme, salt and pepper in a mixing bowl.
3. Pour mixture into individual serving sized ramekins, buttered, or muffin tins lined with cupcake wrappers. Fill to 1/2″ below the top to allow for expansion.
4. Bake for 20 to 28 minutes or until tops are browned.
5. Serve warm.
Variations:
Add crab meat, drained.  Add lemon zest. Add Chalula or other hot sauce. Substitute sharp cheddar for the Parmesan.