Other

Ricotta Omelets


This also makes a great dinner for one; just cut the ingredients in half.

Ingredients

  • 2 tablespoons unsalted butter, divided
  • 4 large eggs, beaten to blend, divided
  • Kosher salt, freshly ground pepper
  • 4 tablespoons ricotta, divided
  • 2 tablespoons grated Parmesan, divided
  • 2 tablespoons chopped fresh basil, divided
  • 1 tablespoon chopped fresh chives, divided
  • Cherry Tomato Vinaigrette (for serving, click for recipe)

Recipe Preparation

  • Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Season eggs with salt and pepper.

  • Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof silicone spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.

  • Top eggs with half of ricotta, Parmesan, basil, and chives. Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette.

,Photos by Hirsheimer Hamilton

Nutritional Content

2 servings, 1 serving contains: Calories(kcal) 330 Fat (g) 26 Saturated Fat (g) 14 Cholesterol (mg) 485 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 19 Sodium (mg) 520Reviews Section

9 Best Ricotta Salata Substitutes

Ricotta Salata is an Italian cheese made of sheep’s milk. It is made by salting, pressing, and drying regular ricotta. This process makes a loose and creamy texture and provides a thicker, wheel-formed cheese called Ricotta Salata.

Ricotta Salata appears as an ingredient in many Italian dishes because it is more practical to use than regular ricotta. Due to its texture, you can crumble, grate and slice it which allows you to create many different kinds of dishes from it. You can also keep it longer than ricotta.

This Italian cheese gives your food an excellent and unique taste. However, outside of Italy, it can be hard to find Ricotta Salata. But does it mean that you have to give up on your favorite Italian dishes?

Of course not. There are other cheeses you can substitute Ricotta Cheese, You can replace it with feta cheese, Ricotta Infornata, Pecorino Romano, Mizithra, Cotija, Manouri, cottage cheese, tofu, and cashew cheese.

In this article, you can learn more about these substitutes to succeed with your favorite recipes without Ricotta Salata.


Herb Omelettes Stuffed with Ricotta

Ingredients

  • For the filling
  • A handful of basil and parsley, roughly chopped
  • 1 cup ricotta
  • 3 tablespoons grated Parmesan
  • For the omelettes
  • 1 clove garlic
  • A handful of chives, chopped
  • 4 eggs
  • 3 tablespoons grated Parmesan
  • A little oil, for frying

Directions

Whiz the filling ingredients in the processor.

Check seasoning—it should be good and tasty. Scrape into a bowl.

Put all ingredients for the omelette mixture into the processor bowl (no need to wash it up) and process.

Heat the oil in a medium frying pan and when hot pour in one-third of the omelette mixture. When it has set, slide on to a board. Repeat to make 3 omelettes.

When cold, spread the ricotta on the top of each omelette (use it all) and roll them up neatly. Set aside on a board till ready to serve.

Slice each omelette on the diagonal into 6 or 8 pieces.

Recipe Testers' Reviews

Some of the best flavors of the Mediterranean are celebrated in this delicate preparation. I just love how the sharp-noted parmesan, subtle hints of garlic, and the trio of herbs unite to create a savory ricotta-stuffed omelette. It is an easy yet elegant item to prepare, which can be eaten solely as a hors d’oeuvre or served as a brunch item along with a light green salad. Pair it with a full-bodied Chardonnay to allow the fruit tones to mingle with the herbs, and it’s a perfect union to enjoy for treasured times.

These are super-easy to make and you can double the recipe fairly easy as well. I have a mini food processor instead of a regular-sized one, and I was able to make this recipe with little problems. I would also suggest leaving the fresh herbs and garlic whole, and just let your food processor chop them up for you. You will save yourself the extra step!

This is a very pretty recipe that I would love to serve at a nice brunch. I love the texture of the ricotta filling with the egg. Perhaps next time I would add a bit more flavour to the filling – not to over-power it but enhance it, such as a tiny bit of freshly-grated nutmeg. I will definitely make this again!

I truly liked this recipe and it was something different to serve for breakfast or for a girl’s brunch. It is the presentation that makes this recipe an A+ in my book.

I generally like when photos are provided alongside recipes. That said, my delicious version of these Herb Omelettes Stuffed with Ricotta looked nothing like the photos, with my filling far less prominent than the version shown. Proportionately, I had lots more omelette in relation to the filling than those depicted in the photo. This seemed right taste-wise, and to my palate seems actually better than the very filling-laden ones in the photo might have been. Made for brunch, our guests devoured the bite-sized omelets, with the fairly plain jane omelette wrapper giving way to the simultaneously fresh and rich filling–a winning combination. We felt this would work equally well as a cocktail hors d’oeuvre or pre-dinner appetizer, as it did in our version: we served them as a brunch component. The omelette filling was extra tasty because of the use of homemade ricotta in lieu of store-bought, which I think added to both the freshness and the richness. They were certainly as described, both tasty and elegant, and they were the first brunch item to disappear completely! Even with the extra effort involved in making the homemade ricotta (which is easy!), the recipe takes little hands-on time and is really not at all complicated, and especially in consideration of how impressive it looked when plated on a colorful tray.

This recipe is so easy! After the first bite, two of our guests gave a “thumbs up” and said “this is a 10!” I made this a second time and doubled the recipe. Along with a green salad, some crusty bread and white wine it made the perfect light supper for a summer evening.

These rollups are a snap to make. To get a little more savoury-ness to your omelets, try adding a good pinch of sea salt to the mixture before spreading. Spreading the filling to the edges of the whole omelet will ensure they stay rolled up, while wiping the knife blade after each cut will give a smooth, elegant look to each cut, showcasing the herbed filling.

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Herb Ricotta Omelets with Chickpeas & Mushrooms

A lazy Sunday breakfast of herb ricotta omelets with crispy chickpeas and pan-roasted mushrooms. Simple 3-egg omelets made extra special with fresh parsley, chives, and oregano…and a little creamy ricotta cheese.

There’s nothing better than enjoying a beautiful omelet over the weekend. Maybe with a cup of coffee and a good book to complete the relaxing scene. And as simple as omelets can be, I always like adding in a lot of flavor…usually in the form of herbs. Fresh herbs – parsley, oregano, and chives – are definitely the star of these ricotta omelets. They add bright, herbaceous flavor to the simple eggs. And the ricotta cheese adds a little bit of richness to contrast them. I cook the omelets until golden and slightly sizzled on the edges.

For an extra layer of heartiness (and to turn this into a really satisfying meal), I’m topping the ricotta omelets with crispy chickpeas and shiitake mushrooms that have been seasoned with a splash of vinegar. A combination that I know I’ll be making over and over again on Sunday mornings, and I hope you do, too.

Add a slice or two of jammy whole grain toast on the side for the ultimate balanced breakfast! A nice change of pace to my typical sweet breakfast cravings


3. Tofu

Ricotta isn't vegan, but tofu is a common vegan ingredient. We've broken down the best ways to cook tofu, but tofu doesn't need to be the star of the dish. For this swap, make sure not to use firm tofu because ricotta is a very soft and fresh cheese. Depending on the texture you're aiming for in your dish, you could use a softer or silken tofu. Tastessence says that silken tofu, which is extremely soft, makes a great substitute. They also recommend pressing tofu to get water out of it before crumbling it and using it as a ricotta substitute.

According to Chef's Pencil, you can use tofu as a 1:1 ricotta substitute in both sweet or savory recipes, and you don't need to cook the tofu before — making it a quick, easy, and vegan swap.


Recipe Summary

  • 2 teaspoons vegetable oil
  • 4 slices deli ham, chopped into small pieces
  • 2 eggs
  • 2 teaspoons chopped fresh chives, divided
  • ¼ teaspoon salt
  • freshly ground black pepper to taste
  • ¼ cup shredded Cheddar cheese

Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.

Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.


To highlight the flavors of asparagus and egg, we’re using just a handful of ingredients to make our asparagus omelette perfect. In addition to the always essential salt and fresh cracked pepper, we’ll need…

  • Asparagus – 6 to 8 thin stalks is perfect. Use a knife to trim the woody ends where the green turns to white or purple.
  • Eggs – 2 large eggs make one perfect omelet.
  • Ricotta – this helps make our eggs fluffier and creamier, without adding distracting flavor. Small curd cottage cheese or mascarpone would be good alternatives.
  • Olive oil – if needed you can use any neutral-flavored cooking oil instead, or unsalted butter.
  • Thyme – we need just 1 teaspoon of fresh leaves stripped off the stem.
  • Scallions – these add a hint of onion to our asparagus omelette, chopped chives can also be used.
  • Pine nuts – A buttery little crunch that just works! You can use chopped cashews or almonds in a pinch.
  • Parmesan cheese – I love a hint of salty parmesan on top. Romano or Grana Padano would be good substitutions.

Another optional ingredient is prosciutto. It’s particularly delicious with asparagus and eggs alike, and makes a perfect topping to your cooked omelet!

As a final note on asparagus, it’s best to use thin asparagus here. Thick stalks of asparagus can be fibrous and take longer to cook. If you have thick stalks, use a vegetable peeler to take the woody outer layer off. Do this halfway up the trimmed asparagus spears and take off just enough to expose the tender part of the stalk.


Ricotta Omelets - Recipes

Roasting radishes may be one of my favorite spring treats. The bite of raw radishes gives way to a sweet, earthy flavor once they've spent some time in the oven. An Omelette might seem like an odd pairing for these radishes, but I love the roasted radish flavor alongside eggs and herbs.

When I was in college and trying to eat healthier after my freshman year of binging on all the things the cafeteria had to offer (I'm looking at you, chocolate chip pancakes smothered with butter and whipped cream), I turned to eating egg white omelets most mornings. The same guy would always be manning the Omelette station (he was pretty legendary) and I studied his technique, every day.

I have this intense studying to thank for my ability to make omelets with ease. With proper equipment -- namely an 8-inch non-stick skillet and sturdy spatula, along with a good-sized pat of butter -- an Omelette comes together fairly quick and can be filled with so many good things.

For this Roasted Radish and Herbed Ricotta Omelette recipe in particular, I recommend making or finding fresh ricotta. Also, I prefer the mellow flavor of the French breakfast radish, but I've found roasting some of the other, more common varieties work as well.

Roasted Radish and Herbed Ricotta Omelette

Roasted Radish and Herbed Ricotta Omelette Ingredients

1 cup thinly-sliced French breakfast radishes, or other radish variety

1/4 cup plus 2 tablespoons fresh whole-milk ricotta

2 teaspoons minced fresh chives

1 teaspoon minced fresh thyme

1 teaspoon minced fresh flat leaf parsley, plus extra for topping

4 large or extra-large eggs

Roasted Radish and Herbed Ricotta Omelette Recipe Instructions

To roast the radishes, preheat the oven to 400 F.

Toss the radishes with the olive oil and salt.

Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).

In a small bowl, combine the ricotta with the minced herbs.

To make the omelet, whisk together the eggs, milk, salt and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the Omelette and remove from heat.

Spread half the ricotta mixture over half of the Omelette and sprinkle with half of the radishes. Fold the Omelette over the filling and sprinkle with a few more roasted radish slices and minced parsley.


Individual Ricotta and Spinach Omelets in a Muffin Tin (Grain-free)

Fluffy eggs and ricotta, with a hint of garlic, and nutrient-packed spinach. These individual ricotta and spinach omelets in a muffin tin are simple to prepare, easy on the budget, and deliciously nourishing. Eggs are “a powerhouse of nutrition” and one of the most frugal ways to get important vitamins and minerals into our diets on a budget. Depending on your choice of ingredients, this meal could be made for under $10, filling the bellies of your entire family!

I love the simplicity of this meal. It’s quick and easy to prepare, but it doesn’t have to look that way. There is something beautiful about the humble egg, and when prepared with a few other complementary ingredients, it can make any occasion feel special. In fact, when my husband and I got married we had a brunch reception with a full omelet bar! It was a unique, and very memorable detail from our day.

These individual omelets would be great for a bridal or baby shower, placed on a fancy plate, or a quick weeknight dinner for a busy family. After baking, the omelets freeze really well, providing an easy make-ahead meal for any occasion. Allow them to thaw overnight in the refrigerator, and they can be reheated in minutes.

Living on one pastor’s income, I’m always eager to find creative ways to save money, and still fill up on the most nutrient dense food we can afford. It’s my goal to steward our money well, while still preparing simple and nutritious meals that will keep my family healthy and energized. These individual omelets are so versatile, and can easily bring you out of that mundane egg slump that I have personally found myself in far too often. Let your taste buds, and family preferences be your guide. The combinations are truly endless!

Notes from Kimi: What type of eggs should you buy? There are more and more options in the stores and at the farmers markets. Here’s a quick guide to buying eggs. As part of our 21 steps to a nourishing diet series, we recommend that you buy the best eggs that you can afford! Eggs are a wonderful source of nutrition, and that’s most true from chickens raised the way nature meant them to be – with plenty of greens, bugs, and lots of space. (The following guide is adapted from Eggs: A Powerhouse of Nutrition

Shopping Guide for Eggs

  • Organic eggs are from chickens who have been feed organic feed, but that doesn’t mean they are free range chickens. They can be just as confined as other chickens, but are given better feed.
  • Vegetarian eggs means that the chickens were feed no animal products, but it also means that they weren’t eating any grubs and insects and are also not free-range eggs.
  • Cage free eggs indicates that the chickens have better living quarters and aren’t jammed into small cages, but they are usually cage free and running around in a warehouse. Once again, not necessarily a huge advantage nutritionally for their eggs.
  • Even eggs labeled “free range” aren’t necessarily benefiting from abundant feeding on insects and other natural food, because they are free “ranging” in a outside yard that no longer contains anything of value for them to eat (they live off of feed instead).
  • Omega-3 eggs are given feed (including flax seeds) that increase the omega 3′s in the eggs. When organic, these may be a good choice – though that’s still up to debate.
  • The best source would be getting eggs from a local farmer who allows them to truly “free range” or “pastures” his chickens. These chickens will often be moved around in a portable wire cage that allows them to eat bugs (which, believe it not, is what makes these eggs so nutritionally superior). I have found that my eggs from one such egg farmer are so different than even the expensive eggs in the store. The yolk is much more orange in color, instead of a pale yellow. They even cook differently (they won’t dry out as quickly). You can try to find such farmers by visiting farmer’s markets, looking out for signs while driving through the countryside, check out Craig’s List, Local Harvest, or word of mouth. Make sure you ask your farmer questions as to how they are raised, however. Or you can raise them yourself!
  • To see a visual example of the difference between commercial eggs and a true free range egg, look at this picture here!

Easy Egg Recipes to enjoy with your pastured, free-range eggs:

Muffin Tin/Pan Recommendations:

Since we like muffins, and things made in muffin tins (like mini meatloaves and individual omelets), a few recommendations for muffin tins (Amazon is an affiliate to this blog). I try to avoid aluminum pans, so I personally own stainless steel muffin tins, and have really enjoyed using them. I am also so pleased to see that they have mini stainless steel muffin tins now too! I’ve also heard great things about clay muffin pans – which some feel is even safer than stainless steel. It’s more of a speciality item, so a little harder to track down, but well worth it. I have long admired Polish Pottery (which beautiful and also lead and cadmium free). If you really wanted to have a beautiful kitchen item, you can check out some lovely ones like this one. I recommend them with an envious sigh.


List of Ingredients

  • 7 OZ. of sheep’s milk ricotta
  • grated Parmigiano Reggiano cheese
  • 6 of eggs
  • 3 of artichokes, already trimmed
  • Lemon
  • Bay leaf
  • Salt
  • Pepper
  • Extravirgin olive oil

Method

Beat the eggs with the Parmigiano and a pinch of salt. Thinly slice the artichokes and sauté them in a pan with a little oil, the juice of half a lemon and a bay leaf.

Remove from heat after 2-3 minutes and add salt. Make 4 omelets with the eggs, cooking them in a non-stick pan with a little bit of oil.

Mix the ricotta with salt and pepper. Spread the ricotta on the 4 omelets, place the artichokes on top and serve them rolled up or folded in half.


Watch the video: 6 Ιδέες για Ομελέτες. Άκης Πετρετζίκης (October 2021).