Herb Omelettes Stuffed with Ricotta Recipe

A Table in the Tarn | Stewart Tabori & Chang, 2009

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

Hands-On Time: 20 minutes | Total Time: 20 minutes, not including cooling | Serves 6 to 8

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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.