Prep:  10 minutes
Cook:  20 minutes
Serves:  4
Average: 3.1 (8 votes)
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
  1. Whisk together ricotta and eggs until combined. Season to taste. Set aside
  2. 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
  3. 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.
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