Omelette with Ricotta

Frittata con Ricotta

Soft omelette with ricotta, caciocavallo and parsley, cooked in skillet until golden brown.

4 servings

Easy

The ricotta omelette is a main course simple and substantial, suitable for lunch or dinner without elaborate preparations. Ricotta makes the mixture soft and fluffy, while the caciocavallo Grated parsley adds flavor and a more intense lactic note. Parsley introduces a herbaceous aroma that lightens the overall flavor, maintaining the direct and recognizable flavor of the dish. Cooking in skillet This is the crucial step: the bottom must firm up and brown without burning, while the inside must remain tender and firm. The editors place this preparation in traditional cuisine. A variation involves frying ricotta slices and pouring beaten eggs over them, resulting in a fluffy frittata.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the eggs

Break the eggs into a bowl and beat them with a whisk or a fork until you get a mixture uniform, without obvious traces of egg white separated. Work the mixture just enough to incorporate air and make the omelette fluffier, avoiding over-whipping.

Add the ricotta

Crumble the ricotta directly into the bowl and fold it into the eggs. Mix until the flakes are evenly distributed. the mixture It should be soft and slightly grainy, without compact accumulations of ricotta.

Add cheese and parsley

Join the caciocavallo grated ricotta, chopped parsley, and salt. Mix thoroughly until smooth, with the cheese and parsley evenly distributed and a smooth consistency, yet enriched by the ricotta.

Heat the oil

Pour the extra virgin olive oil into a skillet and heat it up over medium heat. Wait until it is hot and fluid, without letting it smoke: this condition allows to the mixture to start cooking evenly, avoiding the surface browning too quickly.

Pour the mixture

Transfer the mixture of eggs and ricotta in the skillet hot, distributing it over the entire surface. Let it cook over medium heat until the bottom has firmed up and turned a light golden brown, while the top part will still be soft and not completely set.

Turn the omelette over

Once the bottom is firm, carefully flip the omelette, using a plate or a flat lid. Finish cooking the other side until the top is golden brown and the center is firm but still soft, with no visible liquid.

Serve the omelette

Remove the omelette from the skillet when it is cooked and golden on both sides. Let it settle briefly before serving, so the mixture it will hold its shape better when cut and the ricotta will retain a soft consistency.

Chef's Tips

Cook the omelette over medium heat and turn it only when the bottom is firm and golden, so the inside remains soft without breaking the mixture.