Omelette with ricotta

Posted on
Omelette with ricotta
Omelette with ricotta

Our tip for a hearty breakfast with egg: Try our Omelette with ricotta and fresh rocket – ready in less than 20 minutes!

  • Duration: 18min.
  • Active working time: 10min.
  • Calories / Portion: 411kcal

Ingredients Omelette with ricotta For 6 portions:

  • 3 handfuls arugula
  • 15 Egg
  • 150 ml milk
  • Salt to taste
  • Pepper from the mill
  • 3 tbsp butter
  • 450 g ricotta
  • 3 Msp. paprika powder, sweet

Omelette with ricotta
Omelette with ricotta

Preparation  Omelette with ricotta:

  1. Wash the rocket and hurl it dry. Whisk the eggs with the milk and season with salt and pepper.
  2. 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.
  3. Sprinkle with the paprika powder and spread the remaining arugula on the omelettes. Serve immediately.
  4. With the Italian cream cheese you can easily conjure up wonderfully delicious ricotta sage gnocchi! so good and so taste.

Leave a Reply

Your email address will not be published. Required fields are marked *