This simple mint ricotta omelet is light, fluffy, and subtly flavored with fresh mint leaves. It doesn’t get any more complicated than that. Serve with various toppings of choice to make a healthy breakfast, lunch on the go or light dinner.

This simple mint ricotta omelet is light, fluffy, and subtly flavored with fresh mint leaves. It doesn't get any more complicated than that.

When coming back from a long excursion the other day, I came back home late and it was already dinner time for baby Lucie. The fridge was empty, but I found some eggs, ricotta leftovers, and picked up a few mint leaves in the garden. I then whipped up a quick omelet on the whim and found it so delicious that I actually made it for myself again, and again, and again. You got the idea: it now became a classic in our house!

This simple mint ricotta omelet is light, fluffy, and subtly flavored with fresh mint leaves. It doesn't get any more complicated than that.

After the success of my Healthy Spinach Pancakes (green pancakes) and the Zucchini Ricotta Soup, two recipes I originally created for Lucie and that turned out to become family recipes, I figured it wouldn’t hurt to add more baby-approved veggie recipes that are actually good for the entire family. This mint ricotta omelet is definitely one of them. With just a few simple ingredients, you get a delicious recipes packed with surprising flavors in no time.

A 3-ingredient recipe

This omelette features just 3 ingredients: large eggs, ricotta cheese and fresh mint leaves. It doesn’t get any easier than that. In a classic omelet recipe, I usually add a splash of milk instead of cheese, but I found that creamy, soft, curdle cheese creates a light, cloudy texture to the omelet that is simply irresistible.

This simple mint ricotta omelet is light, fluffy, and subtly flavored with fresh mint leaves. It doesn't get any more complicated than that.

Other possible add-ons to this omelet: I shared the simplest mint ricotta omelet recipe over here, but there are many other possible add-ons to customize it and make it extra delicious. I love it with sliced red onions for instance, with sautéed zucchini slices, or with green peas. Just keep in mind that you don’t want to overfill the omelet or you’ll risk breaking the egg.

How to cook the perfect omelet?

Omelets can be a little intimidating, but they’re really not difficult. With a little bit of practice, anyone can cook a perfect restaurant-style omelet at home. If you’re a beginner, always start with a two-egg omelet in a small 6-inch (15 cm) nonstick sauté pan. Once you’ve mastered the technique, you can move up to a three-egg omelet, or more, in a larger 8 to 10-inch (20-25 cm) sauté pan. Here’s how you do:

  1. Crack the eggs in a medium mixing bowl and using a whisk, beat them with the ricotta cheese until they turn a pale, yellow color. Season with salt, pepper, then add the herbs, sliced.
  2. Heat some olive oil in a heavy-bottom nonstick sauté pan over medium-low heat. It’s important to choose a nonstick pan to ensure the omelet will not stick to the bottom.
  3. When the oil in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir. Let the eggs cook for up to 1 minute or until the bottom starts to set. If using additional toppings, make sure you do not overfill the omelet.
  4. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
  5. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, until the omelet is slightly golden (but not brown).
  6. Gently transfer the omelet to a plate. Garnish with additional toppings, and enjoy!

This simple mint ricotta omelet is light, fluffy, and subtly flavored with fresh mint leaves. It doesn't get any more complicated than that.

What to serve with this mint ricotta omelet?

There are so many ways to serve this omelet, whether you enjoy it for breakfast, as a quick lunch or for a light dinner. Here are just a few suggestions, all vegetarian:

You could also make it a feast and get inspired of my article How to serve a shakshuka, serving this omelet with sliced avocado, tomato-cucumber salsa and homemade hummus.  Get creative and let me know how you enjoyed your simple mint ricotta omelet!

This simple mint ricotta omelet is light, fluffy, and subtly flavored with fresh mint leaves. It doesn't get any more complicated than that.

More egg-based recipes you’ll love:

Other savory breakfast recipe ideas:

This simple mint ricotta omelet is light, fluffy, and subtly flavored with fresh mint leaves. It doesn't get any more complicated than that.

Print

Simple Mint Ricotta Omelet

This simple mint ricotta omelet is light, fluffy, and subtly flavored with fresh mint leaves. It doesn't get any more complicated than that.
  • Author: Delphine Fortin
  • Prep Time: 1 min
  • Cook Time: 2 mins
  • Total Time: 3 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Diet: Vegetarian

This simple mint ricotta omelet is light, fluffy, and subtly flavored with fresh mint leaves. It doesn’t get any more complicated than that.

Ingredients

Scale
  • 4 large eggs*
  • ¼ cup (60g) plain ricotta cheese, whole milk
  • 1 handful fresh mint leaves, chopped
  • 2 teaspoons extra virgin olive oil
  • Salt and freshly ground pepper, to taste

Instructions

  1. Crack the eggs in a mixing bowl and beat them with the ricotta cheese until pale in color. Add mint leaves, and season with salt and freshly ground pepper.
  2. Heat olive oil in a 8 to 10-inch (20-25 cm) heavy-bottom nonstick sauté pan over medium-low heat.
  3. Pour in the eggs, without stirring, and cook until the bottom starts to set, about a minute or so. With a heat-resistant rubber spatula, gently tilt the pan to allow the still liquid egg to flow in underneath, until there’s no liquid left.
  4. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, until the omelet is slightly golden. Gently transfer the omelet to a plate, garnish with toppings of choice, and enjoy!

Notes

* If you’re a beginner, always start with a two-egg omelet in a small 6-inch (15 cm) nonstick sauté pan. To do so, use 2 eggs and 2 Tablespoons plain ricotta cheese (whole milk). Once you’ve mastered the technique, you can move up to a three-egg omelet, or more, in a larger 8 to 10-inch (20-25 cm) sauté pan.

Did you make this recipe?

Lastly, if you make this Simple Mint Ricotta Omelet, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!

This simple mint ricotta omelet is light, fluffy, and subtly flavored with fresh mint leaves. It doesn't get any more complicated than that.