Herb omelettes stuffed with ricotta

Herb omelettes stuffed with ricotta are left to cool, then rolled up around a ricotta filling, making a great canape or starter recipe
Herb omelettes stuffed with ricotta
  • Rating:
  • Serves: 6-8
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the filling

  • 1 small handfuls basil, roughly chopped
  • 1 small handfuls flat-leaf parsley, roughly chopped
  • 250 g tub ricotta cheese
  • 3 tbsp grated parmesan

For the omelettes

  • 4 eggs
  • 1 handfuls chives, chopped
  • 1 clove garlic, crushed
  • 3 tbsp grated parmesan
  • oil, for frying


1. For the filling: whiz all the ingredients in a blender or food processor. Check the seasoning - it should be good and tasty. Scrape into a bowl and set aside in the fridge.

2. For the omelettes: whiz the eggs, chives, garlic and parmesan in the blender or food processor (no need to wash it up first).

3. Heat a thin layer of oil in a medium frying pan. Pour in one-third of the omelette mixture and let it run to the sides of the pan. When it has set, after about 2-3 minutes, slide the omelette out and leave to cool. Repeat to make 2 more omelettes, adding a little more oil each time if necessary.

4. When cold, spread a third of the ricotta on the top of each omelette and roll them up neatly. Set aside on a board till ready to serve.

5. To serve, slice each omelette on the diagonal into 6 or 8 pieces.

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