Name: Miniature omelettes with ricotta
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 4 eggs; small handful flatleaf parsley finely chopped, plus extra sprigs to serve; handful chives finely snipped; 1small garlic clove finely chopped; 50g parmesan freshly grated; olive oil for frying; 250g tub ricotta; handful fresh basil torn; 50g parmesan freshly grated

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Miniature omelettes with ricotta

Miniature omelettes with ricotta

Ursula Ferrigno

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Serves 6

Easy

Total time: 35 mins

Ready in 30-35 mins

A star rating of 5 out of 5.4 ratingsRate

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These little omelettes – called frittatine in Italian – make a wonderful appetizer

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 eggs
small handful flatleaf parsley

finely chopped, plus extra sprigs to serve
handful chives

finely snipped
1small garlic clove

finely chopped
50g parmesan

freshly grated
olive oil

for frying

For the filling

250g tub ricotta
handful fresh basil

torn
50g parmesan

freshly grated

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Nutrition: per serving

kcal233
fat19g
saturates8g
carbs1g
sugars0g
fibre0g
protein16g
salt0.71g

low

Method

step 1

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

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.
step 3

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.

Recipe from Good Food magazine, September 2004

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A star rating of 5 out of 5.4 ratings

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