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Baked Ricotta Omelette

Serves 4


  • 400g wedge ricotta
  • 8 eggs. lightly beaten
  • 40g butter
  • 100g mixed mushrooms, sliced if larger in size
  • 4 spring onions, finely chopped
  • 30g baby spinach leaves or rocket
  • 1 punnet (250g) trussed cherry tomatoes
Download Recipe (PDF)


  1. 1. Whisk together ricotta and eggs until combined. Season to taste. Set aside.
  2. 2. Heat butter in a ovenproof 26cm frying pan over medium heat and sauté mushrooms for 2-5 minutes or until just tender. Add spring onions and spinach and cook for a further 1 minute or until spinach has wilted. Arrange tomatoes over spinach mixture and pour over ricotta eggs mixture.
  3. 3. Transfer frying pan to the oven and bake at 180°C for 15-20 minutes or until just set and golden brown on top. Serve immediately.

Tips / Handy Hints

Preparation Time: 10 minutes Cooking Time: 20 minutes If desired, omelette can be cooked on the stovetop over low-medium heat with the lid on. It may require an extra 5-10 minutes cooking. The top of the omelette however will not brown.


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