Ricotta omelette, a simple second course in the pan or in the oven

Simple and quick to prepare, the ricotta omelette is a light and tasty second course that can be cooked either in a pan or in the oven.

There are so many ways in which you can bring eggs to the table. The simplest is to prepare an omelette, one of those dinner savers that everyone agrees on , especially if served in a sandwich or enriched with other ingredients. For an even softer and lighter result we recommend the ricotta omelette, excellent both in the pan and in the oven.

The preparation is really simple because all you need to do is add this cheese to the beaten eggs and then proceed with cooking. However, you will get a completely different recipe, the consistency of which will be similar to that of a cloud. Let's see all the steps together.

How to prepare the ricotta omelette recipe

1. First, break the eggs into a bowl, add a pinch of salt and the milk and beat quickly.
2. Then add the ricotta, choosing a fresh, quality one and mix well until blended.
3. To prepare the ricotta omelette in a pan, oil a 24 cm diameter pan and pour the mixture. Cook for 15 minutes with the lid on over medium-low heat then, using a plate, turn it over and continue cooking on the other side for a few minutes. Serve it piping hot.

The procedure for cooking the baked ricotta omelette is similar. Pour the mixture into a 24cm diameter baking pan lined with wet and squeezed baking paper and cook it at 180°C for 30 minutes . In short, the recipe is very similar to that of the traditionalbaked omelette .

If you want, you can flavor the ricotta omelette with a bunch of parsley or a few threads of chives chopped with a knife.

storage

The omelette will keep in the refrigerator for a couple of days . You can enjoy it at room temperature or after heating it in a pan for a few minutes.

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