THE DAIRY KITCHEN
Baked Ricotta Omelette
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
20 MINS
There is nothing ordinary about this recipe! The high proportion of ricotta in this omelette makes it ultra fluffy and creamy.
Ingredients
400g wedge ricotta8 eggs, lightly beaten
40g butter
100g mixed mushrooms, sliced if larger in size
4 spring onions, finely chopped
30g baby spinach leaves or rocket
1 punnet (250g) trussed cherry tomatoes
Handy Tips
The omelette can also be cooked in the airfryer in an oven proof dish, or on the stovetop over low-medium heat with the lid on. It may require an extra 5-10 minutes cooking.
Method
- Whisk together ricotta and eggs until combined, season to taste and set aside.
- Heat butter in a ovenproof 26cm frying pan over medium heat and sauté mushrooms for 5 minutes or until just tender. Add spring onions and spinach and cook for a further minute or until spinach has wilted. Arrange tomatoes over spinach mixture and pour over egg mixture.
- Transfer frying pan to the oven and bake at 180°C for 15-20 minutes or until just set and golden brown on top. Serve immediately.
