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


  • 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:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Back to Herb Omelettes Stuffed with Ricotta on Leite's Culinaria