Baked Ricotta Omelette
4Serves
EasyDifficulty
10 minsPreparation
20 minsCooking
There is nothing ordinary about this recipe! The high proportion of ricotta in this omelette makes it ultra fluffy and creamy.
Ingredients
- 400g wedge ricotta
- 8 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
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.
Handy Tips
The omelette can also be cooked in the air fryer 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. To make a smaller serving (1 serve), use half the ingredients. If cooking on a stove top, add extra ricotta cheese over the omelette before folding and filling with mushrooms and tomatoes.