Miniature omelettes with ricotta

Miniature omelettes with ricotta

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(1 ratings)

Ready in 30-35 mins

Easy

Serves 6
These little omelettes – called frittatine in Italian – make a wonderful appetizer

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal233
  • fat19g
  • saturates8g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein16g
  • salt0.71g
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Ingredients

  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • small handful flatleaf parsley, finely chopped, plus extra sprigs to serve
  • handful chives, finely snipped
  • 1 small garlic clove, finely chopped
  • 50g Parmesan, freshly grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the filling

  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • handful fresh basil, torn
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 50g Parmesan, freshly grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Beat the eggs with 2 tbsp water, then season if you want to. Mix in the parsley, chives, garlic and parmesan.

  2. Heat a 23cm heavy-based frying pan on a medium heat with a little oil. When the oil’s hot, add a ladleful (about a third) of the egg mixture and tip the mixture so it covers the base. Reduce the heat and cook the omelette until just firm, then flip it over and cook the other side. Keep warm. Repeat to make three omelettes, adding a little extra oil to the pan each time.

  3. Make the filling by combining the ricotta, basil, parmesan and some pepper. Spread mixture over each omelette, roll up loosely like a cigar and cut into thickish slices. Can be made up to 5 hrs ahead. Serve garnished with parsley.

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Comments (2)

bassethound's picture
5

Served this friday night as an appetiser for friends alongside a glass of proseco with fresh raspberries in absolute hit!
very tasty and looked so good!

sara_tina's picture

Why is the water added with the egg mixture?

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