The ricotta omelette is a surprising recipe, with a rich taste of eggs diluted by the delicate one of cheese. The aroma of basil, then, certainly gives us an extra gear, sweetening everything and spreading a wonderful scent during cooking. If you have had ricotta in the fridge for a couple of days, this recipe is perfect for consuming it. If instead, like me, you will use freshly bought ricotta, I recommend that you let it rest for at least 15 minutes on a fine-meshed sieve, or covered with a clean cloth, so as to make it lose its whey.
This way your omelette will be soft and light. I opted for baking in the oven, longer but less heavy: if you prefer, you can cook it in a pan like a normal omelette.
In any case, as always, if you try my recipe let me know what you think 😉

  • Doses for 1 24 cm mold:
  • 4 eggs
  • 250 gr of ricotta
  • 2 tablespoons of grated parmesan
  • basil
  • salt
  • pepper
  • extravirgin olive oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 10 min
  • cooking: 30 min
  • total: 40 min + 15 min rest

Method

How to make ricotta omelette

First of all, put the ricotta to drain in a dense mesh strainer for at least 10-15 minutes, so as to make them lose any whey and make it less watery.
Beat the eggs until slightly frothy on the surface, then add the ricotta (after having passed it in the colander, to make it more creamy) and mix

Also add Parmesan, salt, pepper and chopped basil and mix well, until obtaining a cream without lumps.

Grease the mold with oil, pour the mixture into it and bake for about 30 minutes at 180 ° C in a preheated static oven.

The ricotta omelette is ready, serve hot, warm or even cold, if you prefer.

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