Ricotta Omelets Food

SPINACH, TOMATO AND RICOTTA OMELETTE

Steps:

• Heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens.
• Transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm.
• Wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium.
• Put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set.
• Use a flat bladed knife to carefully slide around the edge of the omelette to loosen.
• Spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm.
• Repeat with remaining egg, zucchini mixture and ricotta to make a second omelette.
• Sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.

MINIATURE OMELETTES WITH RICOTTA

Steps:

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