UKTV recipes
Orlando Murrin
Orlando Murrin from Market Kitchen
Orlando Murrin’s thin delicate 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

 

Herb omelettes stuffed with ricotta

Herb omelettes stuffed with ricotta

Method
 
1. For the filling: whiz all the ingredients in the processor. Check seasoning - it should be good and tasty. Scrape into a bowl.

2. For the omelettes: put the eggs, chives, garlic and parmesan into the processor bowl (no need to wash it up) and process.

3. Heat the oil in a medium frying pan and when hot pour in a third of the omelette mixture. When it has set, slide on to a board to cool. Repeat to make 3 omelettes.

4. When cold, spread a third of the ricotta on the top of each omelette and roll them up neatly. Set aside on a board till ready to serve.

5. Slice each omelette on the diagonal into 6 or 8 pieces.

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easy
 
Serves: 6-8
vegetarian quickcook
Prep: 10 min
Cook: 5 min
 
 

Ingredients

For the filling

1 small handful Basil, roughly chopped
1 small handful Parsley, roughly chopped
250g tub Ricotta cheese
3 tbsp grated Parmesan

For the omelettes

4 Eggs
1 handful Chives, chopped
1 garlic clove, crushed
3 tbsp grated Parmesan
oil, for frying

 

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