Rob’s Continental Ricotta Omelette for One

  • Rob’s Continental Ricotta Omelette for One
  • Rob’s Continental Ricotta Omelette for One
  • Rob’s Continental Ricotta Omelette for One
  • Rob’s Continental Ricotta Omelette for One

Rated 4.5 out of 5 based on 2 votes

Ingredients

  • 3 x eggs
  • 100 g fresh ricotta cheese
  • 1 x small onion or eschalot
  • 1 x clove garlic
  • 1 x roma tomato, chopped
  • 15 g mushrooms, chopped
  • 1 pinch italian herbs
  • 1 pinch dried chilli flakes
  • 2 Tbls olive oil

Method

Sauté onions, garlic in non-stick frypan in oil over medium heat until onions are soft.

Add tomatoes and mushrooms and continue to sauté for a few minutes, adding herbs, pepper, salt and dried chilli flakes.

Turn heat to low, cover with saucepan lid and simmer for 5 minutes.

In a mixing bowl, gently fold eggs and ricotta cheese being careful to leave the cheese lumpy.

With the heat still low to medium slowly pour egg mixture onto sauté and slowly push edges to centre until the mix is about 4-5cm thick and the ingredients are still soft on top.

Add grated cheese on top and whilst still in frypan place under high grill for five minutes or until cheese begins to brown.

Garnish with flat leaf parsley

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  • I would have never thought to put ricotta in an omelette! Genius.

    Reply

    by Louise Carter on 24/09/2012, 00:40
    Louise Carter
  • I love an omelette so the ricotta is a great twist and I just happen to have some in the fridge – thanks!

    Reply

    by Sara Y on 16/10/2012, 08:22
    Sara Y