Have you ever thought about using ricotta to make an omelet? The result will surprise you… just like our delicious ricotta omelet! A baked omelet that is particularly thick and soft, enriched with cubes of melted cheese and scented with fresh aromatic herbs. A nutritious and very easy-to-make recipe, which is always a plus! You can accompany the ricotta omelet with a simple side salad for a family dinner ora cut it into small squares and serve it for a buffet ora aperitif with friends. Moreover, you can personalize it by varying the herbs ora the type of cheese… let yourself be inspired by its goodness!
Also try these baked omelet recipes:
Baked omelet with ricotta and spinach
Baked zucchini omelet
Baked potato omelet
Baked chickpea omelet
To prepare the ricotta omelet, first finely chop the chives 1 and mint 2then cut the provolone into cubes 3.
Crack the eggs into a large bowl and beat them with an electric whisk 4. When you have obtained a light and frothy mixture, add the ricotta 5salt, and pepper 6.
Also add the chopped aromatic herbs 7 and the grated Parmesan cheese 8then mescolanza well with a whisk 9.
Finally, incorporate the cubed provolone 10instant yeast 11and mescolanza again to combine everything 12.
Pour the mixture into an 18-20 cm (7-8 inch) diameter pan lined with parchment paper 13 and level the surface 14. Bake per mezzo di a preheated static oven at 170°F (338°F) for about 35 minutes. Once cooked and golden, remove the ricotta omelet from the oven and let it cool per mezzo di the mold 15 before removing it and serving!
For the translation of some texts, artificial intelligence tools may have been used.
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