Omelet With Whipped RicottaRecipe By: Carla Lalli Music
Try this Omelet With Whipped Ricotta recipe from the cookbook Where Cooking Begins.
Making one big omelet and folding it in half is easy, whereas making two smaller rolled omelets is hard. Even if you nail it, one person gets stuck with a not-quite-hot omelet. I probably wouldn’t mess with pea tendrils and a creamy ricotta filling on a weekday morning, but I’d serve this breakfast for dinner any night.
- 4 oz. fresh ricotta
- ¼ cup grated Parmigiano
- Kosher salt, freshly ground pepper
- 6 large eggs
- 3 tbsp extra-virgin olive oil, divided
- 2 cups pea tendrils
- 1 tbsp white wine vinegar
- In a small bowl, combine ricotta and Parmigiano and whisk energetically until mixture is very well blended and slightly aerated. Season with salt and pepper and set aside.
- In a medium bowl, whisk eggs until very smooth and no visible streaks of egg whites remain. Season with salt and pepper. Heat a medium nonstick skillet over medium heat with 1 tablespoon olive oil. Add eggs and cook, stirring slowly in long passes across entire surface of pan and all the way around edges, until large curds form and underside is set, 1 to 2 minutes. Rap pan firmly against stovetop a few times to settle eggs into skillet. Spoon ricotta mixture across eggs, over to one side of center line. Continue to cook eggs until underside is light golden brown, about 1 minute longer. Use a spatula to lift plain half of omelet up and over the other half (as though you were folding a tortilla in half to make a taco). Slide omelet onto a cutting board.
- In a medium bowl, toss pea tendrils with vinegar and remaining 2 tablespoons oil. Season with salt and pepper. Halve omelet crosswise and serve with pea tendril salad on top.