Miniature Omelettes With Ricotta Recipes

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.

EASY BAKED MINI-OMELETS

Steps:

• Preheat oven to 375 and spray cupcake pan with vegetable spray.
• Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth.
• Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top.
• Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool.
• Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).

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.

RICOTTA OMELETS

Steps:

• Melt 1 tablespoon butter in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper.
• Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof silicone spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
• Top eggs with half of ricotta, Parmesan, basil, and chives. Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette.