Our tip for a hearty breakfast with egg: Try our Omelette with ricotta and fresh rocket – ready in less than 20 minutes!
Active working time: 10min.
Calories / Portion: 411kcal
Ingredients Omelette with ricotta For 6 portions:
3 handfuls arugula
150 ml milk
Salt to taste
Pepper from the mill
3 tbsp butter
450 g ricotta
3 Msp. paprika powder, sweet
Omelette with ricotta
Preparation Omelette with ricotta:
Wash the rocket and hurl it dry. Whisk the eggs with the milk and season with salt and pepper.
Melt 1 tbsp of butter in 2 coated pans. Spread the whisked eggs over the pans. Once the eggs are a little stocked, sprinkle a little arugula on top and spread the ricotta teaspoon by teaspoon. Fry to omelettes for about 5 minutes at a low temperature.
Sprinkle with the paprika powder and spread the remaining arugula on the omelettes. Serve immediately.
With the Italian cream cheese you can easily conjure up wonderfully delicious ricotta sage gnocchi! so good and so taste.