Simple and quick to prepare, ricotta omelette is a light and tasty second course that can be cooked both in a pan and in the oven.
There are so many ways in which eggs can be brought to the table. The easiest is to make an omelette, one of those save dinner that puts everyone in agreement, especially if served in a sandwich or enriched with other ingredients. For an even softer and lighter result, we recommend the ricotta omelette, excellent both in the pan and in the oven.
The preparation really is very simple because it will be enough to add this cheese to the beaten eggs and then proceed with the cooking. However, you will get a completely different recipe, whose consistency will be similar to that of a cloud. Let’s see all the steps together.
How to prepare ricotta omelette recipe
First break the eggs into a bowl, add a pinch of salt and the milk and bang quickly.
Then add the ricotta choosing one fresh and quality and mix well until blended.
To prepare the ricotta omelette in a pan, oil one from 24cm in diameter and pour the mixture. Cook for 15 minutes with the lid on over medium-low heat then, using a plate, turn it over and continue cooking on the other side for a few minutes. Serve it hot.
The procedure for cooking the ricotta omelette in the oven is similar. Pour the mixture into a 24 cm diameter pan lined with wet and squeezed parchment paper and cook at 180°C for 30 minutes. In short, the recipe is very similar to that of the traditional baked omelette.
If you wish, you can perfume the ricotta omelette with a bunch of parsley or some thread of chives chopped with a knife.
The omelette is kept in the refrigerator for a couple of days. You can enjoy it at room temperature or after heating it for a few minutes in a pan.
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