THE DAIRY KITCHEN
Baked Ricotta Omelette
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
20 MINS
The secret to this fluffy and creamy baked omelette is a whole load of ricotta. Try it, you won't regret it!
Ingredients
400g wedge ricotta8 eggs. lightly beaten
40g butter
100g mixed mushrooms, sliced if larger in size
4 spring onions, finely chopped
30g baby spinach leaves or rocket
1 punnet (250g) trussed cherry tomatoes
Handy Tips
If desired, omelette can be cooked on the stovetop over low-medium heat with the lid on. It may require an extra 5-10 minutes cooking. The top of the omelette however will not brown.
Method
- Whisk together ricotta and eggs until combined. Season to taste. Set aside.
- Heat butter in a ovenproof 26cm frying pan over medium heat and sauté mushrooms for 2-5 minutes or until just tender. Add spring onions and spinach and cook for a further 1 minute or until spinach has wilted. Arrange tomatoes over spinach mixture and pour over ricotta eggs mixture.
- Transfer frying pan to the oven and bake at 180°C for 15-20 minutes or until just set and golden brown on top. Serve immediately.
