Herb Omelettes Stuffed with Ricotta

Herb Omelettes Stuffed with Ricotta Recipe

Thin delicate herbed omelettes are left to cool, then rolled up around a ricotta filling and sliced in the style of sushi. Tasty, elegant and all ready in advance—just what an appetizer should be.–Orlando Murrin

Herb Omelettes Stuffed with Ricotta Recipe

  • Quick Glance
  • 20 M
  • 20 M
  • Serves 6 to 8

Ingredients

  • For the filling
  • A handful of basil and parsley, roughly chopped
  • 1 cup ricotta
  • 3 tablespoons grated Parmesan
  • For the omelettes
  • 1 clove garlic
  • A handful of chives, chopped
  • 4 eggs
  • 3 tablespoons grated Parmesan
  • A little oil, for frying

Directions

  • Make the filling
  • 1. Whiz the filling ingredients in the processor.
  • 2. Check seasoning—it should be good and tasty. Scrape into a bowl.
  • Make the omelettes
  • 3. Put all ingredients for the omelette mixture into the processor bowl (no need to wash it up) and process.
  • 4. Heat the oil in a medium frying pan and when hot pour in one-third of the omelette mixture. When it has set, slide on to a board. Repeat to make 3 omelettes.
  • 5. When cold, spread the ricotta on the top of each omelette (use it all) and roll them up neatly. Set aside on a board till ready to serve.
  • 6. Slice each omelette on the diagonal into 6 or 8 pieces.
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Karla Cyr

Jul 30, 2009

Some of the best flavors of the Mediterranean are celebrated in this delicate preparation. I just love how the sharp-noted parmesan, subtle hints of garlic, and the trio of herbs unite to create a savory ricotta-stuffed omelette. It is an easy yet elegant item to prepare, which can be eaten solely as a hors d’oeuvre or served as a brunch item along with a light green salad. Pair it with a full-bodied Chardonnay to allow the fruit tones to mingle with the herbs, and it’s a perfect union to enjoy for treasured times.

Testers Choice
Cynthia Furey

Jul 30, 2009

These are super-easy to make and you can double the recipe fairly easy as well. I have a mini food processor instead of a regular-sized one, and I was able to make this recipe with little problems. I would also suggest leaving the fresh herbs and garlic whole, and just let your food processor chop them up for you. You will save yourself the extra step!

Testers Choice
Brenda Carleton

Jul 30, 2009

This is a very pretty recipe that I would love to serve at a nice brunch. I love the texture of the ricotta filling with the egg. Perhaps next time I would add a bit more flavour to the filling – not to over-power it but enhance it, such as a tiny bit of freshly-grated nutmeg. I will definitely make this again!

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Bob Wulffen

Jul 30, 2009

This is an excellent summertime appetizer! Goes great with champagne as in the photo!!

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Daria Chiu

Jul 30, 2009

This is a really great recipe. Light chives and garlic taste is completed with a colorful combination of basil and parsley and makes a great choice for those who love herbs’ taste. Creamy ricotta and strong parmesan makes a great filling. Overall this is a great recipe!

Testers Choice
Michaele Musel

Jul 30, 2009

A very fresh appetizer that leaves room for personalization and variation. Simple to make and not very cost prohibitive.

Testers Choice
Robyn Rice-Foster

Jul 30, 2009

I truly liked this recipe and it was something different to serve for breakfast or for a girl’s brunch. It is the presentation that makes this recipe an A+ in my book.

Testers Choice
Elsa M. Jacobson

Jul 30, 2009

I generally like when photos are provided alongside recipes. That said, my delicious version of these Herb Omelettes Stuffed with Ricotta looked nothing like the photos, with my filling far less prominent than the version shown. Proportionately, I had lots more omelette in relation to the filling than those depicted in the photo. This seemed right taste-wise, and to my palate seems actually better than the very filling-laden ones in the photo might have been. Made for brunch, our guests devoured the bite-sized omelets, with the fairly plain jane omelette wrapper giving way to the simultaneously fresh and rich filling–a winning combination. We felt this would work equally well as a cocktail hors d’oeuvre or pre-dinner appetizer, as it did in our version: we served them as a brunch component. The omelette filling was extra tasty because of the use of homemade ricotta in lieu of store-bought, which I think added to both the freshness and the richness. They were certainly as described, both tasty and elegant, and they were the first brunch item to disappear completely! Even with the extra effort involved in making the homemade ricotta (which is easy!), the recipe takes little hands-on time and is really not at all complicated, and especially in consideration of how impressive it looked when plated on a colorful tray.

Testers Choice
Robert McCune

Jul 30, 2009

This recipe is so easy! After the first bite, two of our guests gave a “thumbs up” and said “this is a 10!” I made this a second time and doubled the recipe. Along with a green salad, some crusty bread and white wine it made the perfect light supper for a summer evening.

Testers Choice
D. Teddy Diggs

Jul 30, 2009

I’ve had a too-hectic and too-hot spring/summer, leaving me with no time and no desire for cooking. So I was looking for something simple yet still out-of-the-ordinary. Something that did NOT require turning on the over. This was perfect! Very, very easy yet elegant in result. And delicious! Though intended as an appetizer, I’d prefer slices of this with fruit and champagne for a brunch or late-night snack. This is a keeper.

Testers Choice
Dan Kraan

Jul 30, 2009

These rollups are a snap to make. To get a little more savoury-ness to your omelets, try adding a good pinch of sea salt to the mixture before spreading. Spreading the filling to the edges of the whole omelet will ensure they stay rolled up, while wiping the knife blade after each cut will give a smooth, elegant look to each cut, showcasing the herbed filling.

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