Rob’s ricotta and mushroom omelette – a family favourite

May 31st, 2015

Cooktops Ovens & Cooking Recipes

Rob's ricotta and mushroom omelette - a family favourite

Rob’s ricotta and mushroom omelette – a family favourite

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


  1. 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.
  2. Add mushroom mix and continue to cook on low heat until the mushrooms are soft (add more oil if necessary)
  3. Add Italian herb mix
  4. Simmer on low for 10-15 minutesIn the meantime
  5. Break up the ricotta cheese roughly into smaller lumps and whisk gently with the eggs, being careful to keep the mix lumpy.
  6. Add whisked egg and ricotta to the mushroom mix in the pan, spreading the eggs and ricotta mixture evenly over the sautéed mushrooms.
  7. 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.
  8. Continue until the omelette is quite thick, around 5 cm or slightly more, and no longer runny around the edges
  9. When almost all the egg has cooked to a medium consistency on top, sprinkle over grated Parmesan or extra sharp tasty cheese.
  10. To finish, place saucepan under the grill to brown cheese topping. Garnish with parsley and cut into portions.

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