How To Make Parsley Omelette with Olive Ricotta
Tailor your omelette to suit your taste. Whether you want a traditional French omelette or Japanese style, we have these omelette recipes ready. It’s a classic breakfast that’s easy to prepare and garnish with your favorite flavors.
Serves:
Ingredients
- 8 large eggs
- 1/4 cup chopped fresh parsley
- 1/2 cup olive ricotta
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
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In a bowl, whisk the eggs until well beaten. Add the chopped parsley, olive ricotta, salt, and pepper. Mix well.
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Heat olive oil in a non-stick skillet over medium heat.
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Pour the egg mixture into the skillet and cook for 2-3 minutes until the edges start to set.
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Gently lift the edges of the omelette and tilt the skillet to allow the uncooked egg to flow to the edges.
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Cook for another 2-3 minutes until the omelette is almost set but still slightly runny on top.
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Fold the omelette in half and cook for another minute to fully set the eggs.
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Remove from heat and let it rest for a minute before serving.
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Cut into wedges and serve hot.
Nutrition
- Calories : 280kcal
- Total Fat : 21g
- Saturated Fat : 6g
- Cholesterol : 370mg
- Sodium : 450mg
- Total Carbohydrates : 2g
- Protein : 21g
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