Fluffy eggs envelop fresh herbs and ricotta, offering a light, savory option for breakfast or brunch.
# Components:
→ Egg Mixture
01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt, to taste
04 - Black pepper, to taste
→ Ricotta Herb Filling
05 - 1 cup ricotta cheese
06 - 2 tablespoons fresh chives, finely chopped
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh dill, finely chopped
09 - 1 teaspoon lemon zest
10 - Salt, to taste
11 - Black pepper, to taste
→ For Cooking
12 - 1 tablespoon olive oil or unsalted butter
→ To Serve
13 - Mixed salad greens (optional)
14 - Cherry tomatoes, halved (optional)
# Directions:
01 - In a mixing bowl, whisk together eggs, milk, salt, and black pepper until thoroughly blended.
02 - In a separate bowl, combine ricotta cheese, chives, parsley, dill, lemon zest, salt, and pepper. Stir until the mixture is smooth.
03 - Heat half the olive oil or unsalted butter in a nonstick skillet over medium heat. Pour half the prepared egg mixture into the skillet, tilting to evenly cover the base.
04 - Cook for 2 to 3 minutes, until the omelette is just set. Slide the omelette gently onto a plate.
05 - Add the remaining oil or butter and repeat the process with the rest of the egg mixture to create a second omelette.
06 - Spread half the ricotta herb filling evenly across each omelette. Carefully roll each into a wrap.
07 - Slice each wrap in half and serve warm, accompanied by mixed salad greens and cherry tomatoes if desired.
