Ricotta Herb Omelette Wraps (Print View)
Fluffy omelette wraps filled with ricotta and herbs, ideal for a vibrant breakfast or brunch.
# Components:
→ Omelette Base
01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt, to taste
04 - Black pepper, to taste
→ Herb Ricotta Filling
05 - 1 cup ricotta cheese
06 - 2 tablespoons fresh chives, finely chopped
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh dill, finely chopped
09 - 1 teaspoon lemon zest
10 - Salt, to taste
11 - Black pepper, to taste
→ For Cooking
12 - 1 tablespoon olive oil or unsalted butter
→ To Serve (optional)
13 - Mixed salad greens
14 - Cherry tomatoes, halved
# Method:
01 - Whisk eggs, milk, salt, and black pepper in a mixing bowl until fully blended.
02 - In a separate bowl, stir together ricotta cheese, chives, parsley, dill, lemon zest, salt, and black pepper until creamy.
03 - Heat half the olive oil or butter in a nonstick skillet over medium heat. Pour in half the egg mixture, tilting the pan for even coverage.
04 - Allow to cook for 2 to 3 minutes until just set. Transfer to a plate and repeat with remaining oil and egg mixture for a second wrap.
05 - Spread half the ricotta-herb filling over each omelette. Gently roll each into a wrap.
06 - Cut each wrap in half. Serve warm with mixed salad greens and cherry tomatoes if preferred.
# Expert Advice:
01 -
- Quick breakfast in just twenty minutes
- Vegetarian and naturally gluten free
- Uses simple fridge and pantry ingredients
- Customizable with your favorite herbs and fillings
- Makes for an elegant brunch or a fast weekday meal
02 -
- High in protein and low in carbs
- Wonderful way to use leftover fresh herbs
- Easy to double or triple for feeding a group
03 -
- Always use a nonstick skillet to keep the omelettes delicate and smooth
- Be patient while cooking the eggs on gentle heat which prevents browning and keeps them fluffy
- Chop your herbs just before mixing so their oils and fragrance stay lively in the final wrap