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For the filling

Nutrition: per serving

  • kcal233
  • fat19g
  • saturates8g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein16g
  • salt0.71g
    low

Method

  • step 1

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

  • step 2

    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.

  • step 3

    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.

Recipe from Good Food magazine, September 2004

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Comments, questions and tips (2)

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Overall rating

A star rating of 5 out of 5.3 ratings

bassethound

A star rating of 5 out of 5.

Served this friday night as an appetiser for friends alongside a glass of proseco with fresh raspberries in absolute hit! very tasty and looked so good!

sara_tina

Why is the water added with the egg mixture?

Giuliano Iacenda avatar
Giuliano Iacenda

to make the egg more fluffy

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