Save Ricotta Herb Omelette Wraps are my go-to for a fresh breakfast or a light brunch and always make me feel like I am starting the day with something a little special. These wraps turn airy eggs and creamy ricotta into a handheld meal that bursts with the brightness of fresh herbs and lemon zest.
I first made these wraps for a sleepy Saturday brunch when I wanted something quick but a step up from scrambled eggs. They turned out so light and flavorful that now I often make a double batch for busy weekdays.
Ingredients
- Eggs: contribute the base of the wrap with a fluffy and sturdy texture
- Milk: creates a tender omelette with a softer bite
- Salt and black pepper: enhance the flavor of the eggs and the filling
- Ricotta cheese: is creamy and rich and melts perfectly into the warm wrap. Choose whole-milk ricotta with a smooth texture and minimal added ingredients
- Fresh chives: bring a gentle onion note and a pop of color
- Fresh parsley: offers clean brightness and a classic herbaceous flavor
- Fresh dill: adds a delicate grassy tang and is best purchased right before using
- Lemon zest: lifts everything with citrusy aroma and balances the richness
- Olive oil or unsalted butter: helps create a golden omelette and prevents sticking
- Mixed salad greens: on the side add freshness if you like
- Cherry tomatoes: give juicy sweetness and look lovely on the plate
Instructions
- Prepare the Egg Mixture:
- Whisk the eggs with milk salt and pepper in a medium bowl until the yolks and whites are fully blended and the mixture looks slightly frothy. This extra whisking helps the omelette turn out fluffy
- Make the Ricotta Filling:
- In another bowl combine the ricotta with chives parsley dill lemon zest salt and pepper. Mix gently until smooth and creamy. Taste and adjust salt if needed. Using fresh herbs really makes the flavors pop
- Cook the First Omelette:
- Heat half of your olive oil or butter in a nonstick skillet over medium heat. Pour in half the egg mixture and tilt the pan so the eggs coat the bottom in an even layer. Let this cook undisturbed for 2 to 3 minutes until the edges are set and the surface looks just barely wet
- Transfer and Repeat:
- Slide the first omelette carefully onto a plate. Wipe the skillet if needed and repeat with the rest of the oil and egg mixture to make a second wrap
- Fill with Ricotta Mixture:
- While the omelette is warm spread half of the ricotta herb filling over each omelette. Use a spatula or the back of a spoon to gently smooth the filling all over
- Wrap and Serve:
- Starting from one end roll each omelette up around the filling into a snug wrap. Slice each roll in half. Serve immediately with salad greens and cherry tomatoes for a finishing touch
Save Easily adapted for extra veggies and extra herbs. The burst of dill is always my favorite part. My daughter once pressed extra dill on top and from that morning forward dill became our family signature for this dish.
Storage tips
These omelette wraps refrigerate well for up to two days. Let them cool to room temperature then wrap in parchment or foil and store in an airtight container. If you want to reheat use a low oven or microwave in short intervals to avoid drying the eggs
Ingredient substitutions
If you are out of ricotta cottage cheese gives a similar creamy texture with a bit more tang. Feel free to swap in any combination of soft herbs like basil tarragon or even cilantro for a twist. I have even thrown in leftover spinach or arugula for texture and extra green
Serving suggestions
Try these wraps as a brunch platter alongside roasted potatoes or a fruit salad. For extra flavor add smoked salmon as a protein boost inside the wrap. A sprinkle of flaky salt on top right before serving creates tasty crunch and a gourmet finish
Cultural and historical context
Egg wraps are a breakfast staple in many European countries often filled with local cheese and herbs. This version was inspired by Italian ricotta crepes and French omelettes but simplified for everyday cooking
Save Do not overcook the omelette layers or they will turn rubbery. Remove from the pan when the surface looks just set.
Recipe FAQ
- → Can I make these omelette wraps ahead of time?
They are best served fresh, but you can prepare the filling and eggs in advance, then assemble before serving.
- → What herbs work well besides chives and parsley?
Basil, tarragon, and cilantro all add unique flavors. Feel free to mix your favorites for variety.
- → How do I prevent the omelette from sticking?
Use a nonstick skillet and enough oil or butter to evenly coat the pan for easy release.
- → Is this suitable for gluten-free diets?
Yes, these omelette wraps are naturally gluten-free as they contain no flour or wheat products.
- → Can I add extra ingredients to the filling?
Absolutely. Smoked salmon or sautéed spinach makes the filling heartier and adds more flavor.
- → What can I serve with these wraps?
Mixed salad greens, cherry tomatoes, or crusty bread are excellent accompaniments for a complete meal.