Ricotta omelette

Name: Ricotta omelette
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: Eggs 4; Cow's milk ricotta cheese 2 cups; Scamorza (provola) cheese 3.5 oz; Parmigiano Reggiano PDO cheese (to grate) 3.5 oz; Instant yeast for salted preparations 2 ¾ tsp; Chives to taste; Mint to taste; Fine salt to taste; Black pepper to taste

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 25 min
Cook time: 35 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Have you ever thought about using ricotta to make an omelet? The result will surprise you... just like our delicious ricotta omelet! A baked omelet that is particularly thick and soft, enriched with cubes of melted cheese and scented with fresh aromatic herbs. A nutritious and very easy-to-make recipe, which is always a plus! You can accompany the ricotta omelet with a simple side salad for a family dinner or cut it into small squares and serve it for a buffet or aperitif with friends. Moreover, you can personalize it by varying the herbs or the type of cheese... let yourself be inspired by its goodness!

Also try these baked omelet recipes:

Baked omelet with ricotta and spinach
Baked zucchini omelet
Baked potato omelet
Baked chickpea omelet

INGREDIENTS: Eggs 4; Cow's milk ricotta cheese 2 cups (500 g); Scamorza (provola) cheese 3.5 oz (100 g); Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - (to grate); Instant yeast for salted preparations 2 ¾ tsp (8 g); Chives to taste; Mint to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Ricotta omelette

To prepare the ricotta omelet, first finely chop the chives 1 and mint 2, then cut the provolone into cubes 3.

Crack the eggs into a large bowl and beat them with an electric whisk 4. When you have obtained a light and frothy mixture, add the ricotta 5, salt, and pepper 6.

Also add the chopped aromatic herbs 7 and the grated Parmesan cheese 8, then mix well with a whisk 9.

Finally, incorporate the cubed provolone 10, instant yeast 11, and mix again to combine everything 12.

Pour the mixture into an 18-20 cm (7-8 inch) diameter pan lined with parchment paper 13 and level the surface 14. Bake in a preheated static oven at 170°F (338°F) for about 35 minutes. Once cooked and golden, remove the ricotta omelet from the oven and let it cool in the mold 15 before removing it and serving!