Parsley Omelette With Olive Ricotta Recipes

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PARSLEY OMELETTE WITH OLIVE RICOTTA



Parsley omelette with olive ricotta image

Wrap herby omelette around a creamy cheese filling and top with juicy oven-roasted tomatoes to make delicately flavoured nibbles to share

Provided by Lizzie Harris

Categories     Buffet, Canapes, Side dish, Starter

Time 1h10m

Number Of Ingredients 8

250g punnet cherry tomatoes
2 tsp sherry vinegar
3 tbsp olive oil
4 eggs , beaten
2 tbsp finely chopped parsley
100g ricotta
1 tbsp freshly grated parmesan (or vegetarian alternative)
6 black olives , pitted and finely chopped

Steps:

  • Heat oven to 150C/140C fan/gas 2. Reserve 6 tomatoes and cut the rest in half. Place the tomato halves, cut-side up, in a roasting tin.
  • Mix together the vinegar and 2 tbsp olive oil. Drizzle all over the tomatoes and lightly season. Cook for about 1 hr until they are beginning to dry out a little (which really concentrates their sweet flavour).
  • Meanwhile, chop the reserved tomatoes into quarters and tip into a bowl. Add the eggs, parsley and some seasoning, then combine. Brush a medium non-stick frying pan with some of the remaining oil. Place over a medium heat, pour in 1-2 spoonfuls of the egg mixture and swirl to cover the base. Cook for 2 mins until golden, then flip over with a palette knife and heat for just 1 min to cook the other side. Remove to a plate and repeat with the remaining mixture. You will be able to make 3-4 omelettes, depending on the size of your pan.
  • In a small bowl, mix together the ricotta, half the oven-dried tomatoes, the Parmesan and olives. Lay the omelettes on a board and divide the cheese mix between them. Roll up like a cigar (wrap in cling film and chill if serving later) and cut into 3cm pieces. Push a skewer through to hold the omelette together, top with an oven-roasted tomato half and serve.

Nutrition Facts : Calories 220 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

MUSHROOM & PARSLEY OMELETTE



Mushroom & Parsley Omelette image

This is from "The Best Traditional Recipes of Greek Cooking". I have posted it as writted in the book, but when I made them, instead of frying them on both sides, I fried them until they were cooked on the bottom and almost set, then placed them under the grill to set the top. I used cheese kransky for the sausages (simply because I had them on hand), which worked well. I would love to try it with Greek sausages or chorizo next time. This was a very filling, tasty brunch, and it was easy to adapt to the number of servings we needed.

Provided by Sara 76

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

12 eggs
400 g mushrooms, sliced
400 g sausages
4 tablespoons parsley, finely chopped
300 g olive oil
salt
pepper
parsley, extra for serving

Steps:

  • In a frying pan, heat 2TB of oil, add the mushrooms and parsley and saute for about 5 minutes over medium heat.
  • Then, beat 3 eggs in a bowl. Add 1/4 of the mushroom and parsley mixture and season with pepper and salt.
  • In another frying pan, heat 2 TB of oil. Add the egg mixture, 1/4 of the sausage slices, and some more parsley.
  • Stir a little and let the omelette fry on both sides.
  • repeat this process with the remaining eggs, mushrooms, and sausages.
  • Serve the omelettes hot.

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