Baked Ricotta Omelette

Easy Baked Ricotta Omelette recipe
Recipe by: The Dairy Kitchen
Average: 4.5 (2 votes)
91 Collected
Prep:  10 minutes
Cook:  20 minutes
Serves:  4

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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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