Bell pepper and ricotta omelette, a quick and tasty main course ideal for everyday dinners or as an appetizer on special occasions. It’s just a variation of the omelette with agretti and squacquerone, equally simple to prepare and delicious.
In today’s recipe, instead of squacquerone, I used ricotta, to which I also added horn peppers. A particular variety of vegetable with a smooth and elongated shape, with a slightly spicy taste and a firmer and more compact texture than the classic bell pepper.
I confess that I had never bought or tasted them until now, but used for this main course, they will give the right contrast to the ricotta. I also added chives, but you can replace them with finely chopped onions. A quick, tasty dish, cooked in a pan, which you can also prepare in advance. Excellent both hot and cold, for an out-of-home lunch. Curious to discover how to prepare it? Then let’s go to the kitchen, because the bell pepper and ricotta omelette in a pan will be ready in a click!
If you are interested in other quick main course recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 271.68 (Kcal)
- Carbohydrates 5.07 (g) of which sugars 2.32 (g)
- Proteins 19.58 (g)
- Fat 19.26 (g) of which saturated 9.37 (g)of which unsaturated 6.45 (g)
- Fibers 1.13 (g)
- Sodium 988.68 (mg)
Indicative values for a portion of 177 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz ricotta
- 5 eggs
- 1/3 cup grated Parmesan cheese
- 3 horn bell pepper (red, yellow and green)
- 1/3 cup chives
- 1 tbsp extra virgin olive oil
- salt (to taste)
- pepper (to taste)
Tools
- Pan
- Bowl
- Cutting Board
- Knife
Steps
First, clean the bell peppers. Wash them thoroughly under water, dry them and pat them with paper towels. Then remove the stem, cut them in half and remove the seeds and inner filaments. Then cut them into rather small pieces. This way they will cook perfectly.
Then break the eggs into a bowl and add the ricotta and grated cheese. Season with salt and pepper and also add the chopped chives. Mix well, then add the previously cut bell peppers and mix everything well, always stirring with a spoon or fork. Then heat a non-stick pan and add the oil. Then pour in the egg and ricotta mixture and cover with the lid.
Cook the omelette for 6 minutes on low heat. Remove the lid and, using a plate, flip the omelette. Put it back in the pan and cook for another 3 or 4 minutes on the other side, always covering with the lid and on low heat.
Storage and Tips for Bell Pepper and Ricotta Omelette
The bell pepper and ricotta omelette can be prepared in advance and stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Bell Pepper and Ricotta Omelette
What can I substitute for chives?
Alternatively, you can use chopped onions to add to the egg mixture, or chopped parsley.
