Omelette with ricotta
Senin, 30 November 2020
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| Omelette with ricotta |
Our tip for a hearty breakfast with egg: Try our Omelette with ricotta and fresh rocket – ready in less than 20 minutes!
- Duration: 18min.
- Active working time: 10min.
- Calories / Portion: 411kcal
Ingredients Omelette with ricotta For 6 portions:
- 3 handfuls arugula
- 15 Egg
- 150 ml milk
- Salt to taste
- Pepper from the mill
- 3 tbsp butter
- 450 g ricotta
- 3 Msp. paprika powder, sweet
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| Omelette with ricotta |
Preparation Omelette with ricotta:
- Wash the rocket and hurl it dry. Whisk the eggs with the milk and season with salt and pepper.
- Melt 1 tbsp of butter in 2 coated pans. Spread the whisked eggs over the pans. Once the eggs are a little stocked, sprinkle a little arugula on top and spread the ricotta teaspoon by teaspoon. Fry to omelettes for about 5 minutes at a low temperature.
- Sprinkle with the paprika powder and spread the remaining arugula on the omelettes. Serve immediately.
- With the Italian cream cheese you can easily conjure up wonderfully delicious ricotta sage gnocchi! so good and so taste.
