Quick

Ricotta omelette

Name: Ricotta omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tablespoon extra virgin olive oil; 200g ricotta, sliced or in chunks; 1/2 teaspoon coarsely ground mixed white, black and pink peppercorns; 3 large free-range eggs; Thyme, to garnish (optional)

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05m

10m

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Quick and easy, this omelette may only have a few ingredients but the creamy ricotta and spicy peppercorns pack a punch of flavour.

1 tablespoon extra virgin olive oil
200g ricotta, sliced or in chunks
1/2 teaspoon coarsely ground mixed white, black and pink peppercorns
3 large free-range eggs
Thyme, to garnish (optional)

Method

1.

Heat oil over medium heat in a frypan. Add ricotta and sprinkle with peppercorns. Cook for a few minutes. In a bowl, whisk eggs lightly with a dash of cold water and a couple of pinches of salt. Pour in and around the ricotta. Reduce heat to low and cook slowly until the egg is just cooked. Garnish with thyme. Serve with a green salad and crusty bread.

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