Miniature omelettes with ricotta

30-60 minutes 400 kcal or less 6 servings basil bbc good food chive chives egg eggs flatleaf parsley garlic clove garlic cloves make ahead omelette parmesan ricotta

N/A

Source

Ingredients

4 eggs

small handful flatleaf parsley , finely chopped, plus extra sprigs to serve

handful chives , finely snipped

1small garlic clove , finely chopped

50g parmesan , freshly grated

olive oil , for frying

250g tub ricotta

handful fresh basil , torn

50g parmesan , freshly grated

Method

Beat the eggs with 2 tbsp water, then season if you want to. Mix in the parsley, chives, garlic and parmesan.

Heat a 23cm heavy-based frying pan on a medium heat with a little oil. When the oil’s hot, add a ladleful (about a third) of the egg mixture and tip the mixture so it covers the base. Reduce the heat and cook the omelette until just firm, then flip it over and cook the other side. Keep warm. Repeat to make three omelettes, adding a little extra oil to the pan each time.

Make the filling by combining the ricotta, basil, parmesan and some pepper. Spread mixture over each omelette, roll up loosely like a cigar and cut into thickish slices. Can be made up to 5 hrs ahead. Serve garnished with parsley.