Ricotta omelette, an easy and delicious recipe, light because I baked it in the oven, but you can cook it in a pan like a classic omelette, rich in protein and obviously very good. You can use the ricotta you like best, preferably fresh, but it can be cow’s milk, sheep’s milk, or buffalo. Perfect for lunch or dinner, to accompany a fresh salad and a good slice of bread, it satisfies without weighing you down. If you love omelettes try the creamy potato omelette or the rolled pizzaiola omelette. Try the folded spinach omelette or the folded zucchini omelette.
Let’s get to work and prepare the ricotta omelette together.
OTHER RECIPES WITH EGGS
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of the ricotta omelette
- 6 eggs
- 10.5 oz cow's milk ricotta (fresh)
- 3 Tropea onions
- 3 tbsp extra virgin olive oil
- to taste salt and pepper
- 3/4 oz pecorino
- 3.5 tbsp milk
Tools
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- Baking Pan 8×10
- Pans
Steps for the preparation of the ricotta omelette
Clean the onions and slice them. Sauté them in the pan for a few minutes with oil, salt, and pepper. In a bowl, place the fresh ricotta, you can use cow’s, sheep’s, or buffalo. Add the onions and mash with a fork. You don’t need to make a cream.
In a bowl, crack the eggs. Add salt, pepper, parmesan or pecorino, milk, and mix quickly. Add the ricotta with the onions and mix.
Pour the mixture into the pan brushed with oil and bake in a ventilated oven at 356°F, until golden on top. You can serve it hot or cold!
Storage
Store the omelette in the fridge for two or three days.
