Parsley omelette with olive ricotta

Parsley omelette with olive ricotta

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Prep: 10 mins Cook: 1 hr

Easy

Serves 4
Wrap herby omelette around a creamy cheese filling and top with juicy oven-roasted tomatoes to make delicately flavoured nibbles to share

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal220
  • fat18g
  • saturates5g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein10g
  • salt0.6g
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Ingredients

  • 250g punnet cherry tomatoes
  • 2 tsp sherry vinegar
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 4 eggs, beaten
    Eggs

    Egg

    egg

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

  • 2 tbsp finely chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g ricotta
    Ricotta

    Ricotta

    ree-cot-a

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

  • 1 tbsp freshly grated Parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

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

  • 6 black olives, pitted and finely chopped

Method

  1. Heat oven to 150C/140C fan/gas 2. Reserve 6 tomatoes and cut the rest in half. Place the tomato halves, cut-side up, in a roasting tin.

  2. Mix together the vinegar and 2 tbsp olive oil. Drizzle all over the tomatoes and lightly season. Cook for about 1 hr until they are beginning to dry out a little (which really concentrates their sweet flavour).

  3. Meanwhile, chop the reserved tomatoes into quarters and tip into a bowl. Add the eggs, parsley and some seasoning, then combine. Brush a medium non-stick frying pan with some of the remaining oil. Place over a medium heat, pour in 1-2 spoonfuls of the egg mixture and swirl to cover the base. Cook for 2 mins until golden, then flip over with a palette knife and heat for just 1 min to cook the other side. Remove to a plate and repeat with the remaining mixture. You will be able to make 3-4 omelettes, depending on the size of your pan.

  4. In a small bowl, mix together the ricotta, half the oven-dried tomatoes, the Parmesan and olives. Lay the omelettes on a board and divide the cheese mix between them. Roll up like a cigar (wrap in cling film and chill if serving later) and cut into 3cm pieces. Push a skewer through to hold the omelette together, top with an oven-roasted tomato half and serve.

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Comments (1)

Minoo's picture

We really liked these. I made them as part of a small selection of tapas for a starter, halving the recipe to make 12 pieces. Perfect for when you have guests as you can make the omelette spirals well in advance and even assemble them ahead of time. Be careful with the roasted tomatoes as I found they stuck a bit to the roasting tin but could be eased off with a spatula. I didn't have any ricotta so used cream cheese instead, which worked.

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