Rob’s ricotta and mushroom omelette – a family favourite
May 31st, 2015
I’ve no idea where I got this recipe so I’m going to claim I created it.
This has been a family favourite for years, but it was particularly triumphant when I travelled to England to meet some long lost cousins for a holiday in Cornwall.
They thought I was a genius as I presented them with the thickest, tallest deliciousest omelette they had ever eaten. And now you get to enjoy it! [modesty is not one of my weaknesses]
So what’s so special ? Well, it’s tall for a start (or thick if you like) and full of delicious stuff.
Recipe: Serves 4
- 12 medium – large eggs
- 200 gms fresh lumpy ricotta cheese (get it fresh from your cheese specialist and avoid the smooth stuff…and a little on the dry side)
- 100gms fresh field mushrooms sliced or diced
- 1 large brown onion finely chopped
- 4 cloves garlic crushed
- Small fresh red chilli bud finely chopped (seeds removed)
- Pinch or two mixed Italian herbs
- Small quantity of chopped continental parsley
- Parmesan or extra tasty cheese
- Salt and pepper to taste
- extra virgin olive oil
Method:
- In a large non-stick (or stainless steel) frypan, sauté onions, garlic and chilli on low to medium heat until soft, in the olive oil.
- Add mushroom mix and continue to cook on low heat until the mushrooms are soft (add more oil if necessary)
- Add Italian herb mix
- Simmer on low for 10-15 minutesIn the meantime
- Break up the ricotta cheese roughly into smaller lumps and whisk gently with the eggs, being careful to keep the mix lumpy.
- Add whisked egg and ricotta to the mushroom mix in the pan, spreading the eggs and ricotta mixture evenly over the sautéed mushrooms.
- Bring pan up to low-medium heat. This is where an induction cooktop comes in handy as you have complete control of the heat and the pan heats evenly. With a spatular, slowly push the edges of the mix towards the centre working evenly around the pan.
- Continue until the omelette is quite thick, around 5 cm or slightly more, and no longer runny around the edges
- When almost all the egg has cooked to a medium consistency on top, sprinkle over grated Parmesan or extra sharp tasty cheese.
- To finish, place saucepan under the grill to brown cheese topping. Garnish with parsley and cut into portions.
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