These omelettes are great for breakfast, but can also be served as a starter or snack. You can even pack them for a picnic or lunch box. They are packed with protein from the eggs and ricotta, and a good amount of calcium from the Parmesan. The herbs add flavour and nutrients.
Ingredients:
For the omelettes:
- 4 eggs
- small handful of flat-leaf parsley, finely chopped, plus extra sprigs to serve
- handful of chives, finely chopped
- 1 small clove of garlic, finely chopped
- 50g parmesan, freshly grated
- olive oil, for frying
For the filling
- 250g tub of ricotta
- handful of fresh basil, torn
- 50g parmesan, freshly grated
Method of preparation:
Beat the eggs in a bowl. Add the chopped parsley, chopped chives, chopped garlic and grated parmesan. Mix well.
Heat a little olive oil in a non-stick frying pan over a medium heat. Pour a small amount of the egg mixture into the pan to make a mini omelette. Cook until set, then turn and cook the other side. Repeat with the rest of the egg mixture.
For the filling, mix the ricotta, torn basil and grated Parmesan in a bowl.
When the omelettes have cooled, top each with a layer of the ricotta filling. Fold in half or roll up.
Serve the mini omelettes garnished with extra sprigs of parsley.
