Miniature Omelettes with Ricotta
These delightful Italian frittatine are miniature omelettes ideal for a buffet or snack. A simple egg mixture is cooked into small rounds, then filled with a creamy blend of ricotta, fresh basil and parmesan. Each omelette is rolled and sliced into bite-sized pieces. They can be prepared up to 5 hours in advance, making them a wonderfully convenient and elegant appetiser for any gathering.
Ingredients
- 4 eggs
- small handful flatleaf parsley finely chopped, plus extra sprigs to serve
- handful chives finely snipped
- 1small garlic clove finely chopped
- 50g parmesan freshly grated
- olive oil for frying
- 250g tub ricotta
- handful fresh basil torn
- 50g parmesan freshly grated
Method
- Whisk the eggs with 2 tbsp water, seasoning if desired. Stir in the chopped parsley, snipped chives, garlic and parmesan.
- Place a 23cm heavy-based frying pan on the heat with a little oil. Once hot, pour in a ladleful (about a third) of the egg mix, tilting the pan to coat the base. Cook until just set, then flip to cook the other side. Keep the cooked omelette warm. Repeat the process twice more to create three omelettes, adding a little extra oil to the pan each time.
- Prepare the filling by mixing the ricotta, torn basil, parmesan and some pepper. Spread this mixture over each omelette, roll them up loosely like a cigar and cut into thick slices. These can be prepared up to 5 hrs ahead. Serve garnished with parsley sprigs.
Nutrition (per serving)
Calories233 kcal
Fat19 g
Saturates8 g
Carbs1 g
Protein16 g
Sodium284 mg
Recipe details
Skill levelEasy
CategorySnack
Cuisineitalian
DietVegetarian
