Ricotta omelette: the recipe for the simple and delicate second course

The ricotta omelette it’s a second dish with a light and delicate taste, a variant of the classic omelette prepared with soles 3 ingredients: ricotta, egg e parmigiano. The addition of the parsley makes this dish fragrant, perfect to prepare for a lunch or one cena light but tasty.

We have it cooked in a pan just like the better known version, but the ricotta omelette is great too baked: about 30 minutes at 180 ° C to have an omelette tall and softwhich must not be turned halfway through cooking as it happens for the one in the pan, therefore even easier to prepare.

You can customize this recipe as you like: add the pecorino for a stronger taste or others cheeses hard paste, cured meat as speck or ham or even onions o verdure such as mushrooms, peas or zucchini. As aromatic herbs you can use Origan, demand, timo or the ones you like best, even making a mix to add to the egg mixture.

To increase portions, consider serving 1 egg for every 100 grams of ricottabut if you prefer you can replace part of the eggs with albumto have a less caloric but equally tasty omelette.

Perfect to serve with a vegetable garnishthe ricotta omelette will be ready in a few minutes: here’s how to prepare it.

How to prepare the ricotta omelette

In a bowl, beat the eggs with the Parmesan, parsley, salt and pepper 1.

Cut the ricotta into circular slices 2.

Pour a drizzle of oil into the pan and arrange the ricotta slices 3.

Pour in the egg mixture 4.

Cook on both sides, turning the omelette halfway through cooking 5.

The ricotta omelette is ready to be served 6.

storage

The fried ricotta can be preserved for 1-2 days in the refrigerator, inside an airtight container. It can also be prepared in advance and reheated just before serving.