The BBC Good Food logo
Parsley omelette with olive ricotta

Parsley omelette with olive ricotta

A star rating of 4 out of 5.1 ratingRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal220
fat18g
saturates5g
carbs2g
sugars2g
fibre1g
protein10g
salt0.6g
Advertisement

Ingredients

  • 250g punnet cherry tomatoes
  • 2 tsp sherry vinegar
  • 3 tbsp olive oil
  • 4 eggs , beaten
  • 2 tbsp finely chopped parsley
  • 100g ricotta
  • 1 tbsp freshly grated parmesan (or vegetarian alternative)
  • 6 black olives , pitted and finely chopped

Method

  • STEP 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.

  • STEP 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).

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2015

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content