Herb Omelettes Stuffed with Ricotta

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


  • 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


  • 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.
Hungry for more? Chow down on these: