Ricotta Frittata -- Ricotta and Egg Omelet Recipe

Name: Ricotta Frittata -- Ricotta and Egg Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. flour; 1 tbsp. milk; 4 lg. eggs, slightly beaten; 1/4 tsp. salt; 2 tbsp. butter; 1/2 lb. ricotta cheese; 2 tbsp. water; 1 tbsp. parmesan cheese, grated; 1/8 tsp. salt; 1 cup tomato sauce (optional)

Servings: persons

1
Blend flour with milk and mix with beaten eggs and salt.
2
Melt a little butter in a small frying pan (crepe pan if you have one), add 2 tablespoons of the egg mixture and swirl around the pan to coat the bottom.
3
Brown on both sides.
4
Remove from pan and keep warm.
5
Continue making miniature omelets until the egg mixture is finished.
6
Mix ricotta with water, parmesan cheese and salt.
7
Mix well to blend.
8
Place a spoonful or two of the ricotta mixture on each miniature omelet, and roll omelet around the ricotta.
9
Place seam side down on a plate.
10
Serve plain or with the optional tomato sauce.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tbsp. flour, 1 tbsp. milk, 4 lg. eggs, slightly beaten, 1/4 tsp. salt, and more.

Yes, Ricotta Frittata -- Ricotta and Egg Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Frittata -- Ricotta and Egg Omelet

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