Italian omelette

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Italian omelette

Italian omelette

Number of people

6 eggs

80 g dried tomatoes

10 Greek-style black olives

20 g liquid cream

50 g Parmesan cheese (if possible not grated)

100 g ricotta cheese

2 tablespoons olive oil

5 basil leaves

3 sprigs of dill

100 g wild rocket

10 elongated cherry tomatoes

Preparation: 10 min
Cooking time: 10 min
Step 1
Beat the eggs with a fork.
Step 2
Add the cream while beating.
Step 3
Without mixing them yet, cut the tomatoes and olives into strips, chop the dill (not the basil). Crush the parmesan cheese with a fork.
Step 4
Heat the oil in a frying pan and pour in the egg/cream mixture without further mixing.
Step 5
Once the edges of the mixture start to harden, place the parmesan cheese, basil, dried tomatoes, olives, dill and ricotta on half of the omelette in order.
Step 6
Cook for 1 minute and fold the side without filling onto the garnished side with a wooden spatula. Your omelette should have a thin golden crust thanks to the cream.
Step 7
When this is the case, remove it from the pan and place it in a dish.
Step 8
To serve, cut it in the middle and serve the halves with arugula salad and cherry tomatoes seasoned with lemon and olive oil.
I add my grain of salt

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