These herbed omelettes, flecked with chives and Parmesan cheese, are rolled around a ricotta filling and cut into pieces. The omelets can be made ahead.

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

A platter of herb omelettes stuffed with ricotta on a wooden tray with two glasses of Champagne.

Herb Omelettes Stuffed with Ricotta

5 / 4 votes
These herbed omelettes, flecked with chives and Parmesan cheese, are rolled around a ricotta filling and cut into pieces. The omelets can be made ahead.
Servings6 to 8 servings
Calories136 kcal
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes


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

  • Whiz the filling ingredients in the processor.
  • Check seasoning—it should be good and tasty. Scrape into a bowl.

Make the omelettes

  • Put all ingredients for the omelette mixture into the processor bowl (no need to wash it up) and process.
  • 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.
  • 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.
  • Slice each omelette on the diagonal into 6 or 8 pieces.

Adapted From

A Table in the Tarn

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Serving: 1 portionCalories: 136 kcalCarbohydrates: 2 gProtein: 10 gFat: 10 gSaturated Fat: 5 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 134 mgSodium: 153 mgPotassium: 92 mgFiber: 1 gSugar: 1 gVitamin A: 384 IUVitamin C: 1 mgCalcium: 158 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2009 Orlando Murrin. Photo © 2009 Jonathan Buckley. All rights reserved.

Recipe Testers’ Reviews

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.

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!

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!

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.

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.

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.

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.

Originally published July 30, 2009

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. 5 stars
    A very fresh appetizer that leaves room for personalization and variation. Simple to make and not very cost prohibitive.