Simple Mint Ricotta Omelet

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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

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Instructions

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.
Heat olive oil in a 8 to 10-inch (20-25 cm) heavy-bottom nonstick sauté pan over medium-low heat.
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.
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.