Mini omelettes with ricotta cream and salmon are tasty bites, perfect for a quick and delicious appetizer! They are a delightful and fast finger food recipe that I absolutely want to share. These are skillet-cooked omelettes, filled with ricotta seasoned with oil, salt, and oil, enhanced with Re Salmone smoked salmon from La Nef company, a high-quality Norwegian smoke, never frozen and processed fresh, containing very little salt and lightly smoked on beechwood. These mini omelettes with ricotta cream and salmon have a unique taste, and are perfect for any occasion!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.8 oz Re Salmone
- 2 eggs
- 0.7 oz Parmesan cheese
- 5.3 oz ricotta
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Steps
In a bowl, beat the eggs with salt, pepper, and a sprinkle of grated cheese.
Mix until you get a creamy mixture.
Heat a skillet with a dash of oil, then place a slightly oiled pastry ring.
Pour in some egg mixture, and cook for 3 minutes. Flip the mini omelettes and brown them on the other side as well.
In a bowl, mix the ricotta with salt, pepper, and oil, then use it to fill the mini omelettes.
Garnish with a slice of salmon and fresh chopped parsley.
Storage
Mini omelettes with ricotta cream and salmon can be stored in the refrigerator for up to two days.
