Miniature omelettes with ricotta

Name: Miniature omelettes with ricotta
Total time: 35 min
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

www.bbcgoodfood.com

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Total: 35 minutes

Servings: 6

Author : Ursula Ferrigno

josh eagleton 30 60 minutes

Ingredients

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4 eggssmall handful flatleaf parsley, finely chopped, plus extra sprigs to servehandful chives, finely snipped1small garlic clove, finely chopped50 grams parmesan, freshly gratedolive oil, for frying250 grams tub ricottahandful fresh basil, torn50 grams parmesan, freshly grated

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Instructions

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Step 1

Beat the eggs with 2 tbsp water, then season if you want to. Mix in the parsley, chives, garlic and parmesan.

Step 2

Heat a 23cm heavy-based frying pan on a medium heat with a little oil. When the oil’s hot, add a ladleful (about a third) of the egg mixture and tip the mixture so it covers the base. Reduce the heat and cook the omelette until just firm, then flip it over and cook the other side. Keep warm. Repeat to make three omelettes, adding a little extra oil to the pan each time.

Step 3

Make the filling by combining the ricotta, basil, parmesan and some pepper. Spread mixture over each omelette, roll up loosely like a cigar and cut into thickish slices. Can be made up to 5 hrs ahead. Serve garnished with parsley.