Baked Ricotta Omelette

Prep: 10 minutes

Cook: 20 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Australian

125

Recipe by: The Dairy Kitchen

Make a baked ricotta omelette in the oven as a high-protein breakfast recipe or brunch idea. Serve this omelette with vine tomatoes and an extra spread of ricotta on the homemade easy omelette recipe.

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Baked Ricotta Omelette

Ingredients:

400g wedge ricotta

8 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

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

Tips & Hints:

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.