Rated 4.5 out of 5 based on 2 votes
- 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
SautÃ© onions, garlic in non-stick frypan in oil over medium heat until onions are soft.
Add tomatoes and mushrooms and continue to sautÃ© 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 sautÃ© 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.
Thank you Louise.
I love an omelette so the ricotta is a great twist and I just happen to have some in the fridge – thanks!