ricotta, chive and prosciutto omelettes

  • 2 eggs, separated
  • 1 tablespoon pouring (single) cream 
  • 70g ricotta, crumbled 
  • 1 tablespoon chopped chives 
  • sea salt and cracked black pepper 
  • 20g butter 
  • ¼ cup (60g) sour cream 
  • 50g baby spinach leaves 
  • 100g prosciutto
  1. Whisk the eggwhites until stiff peaks form. Gently fold in the egg yolks, cream, ricotta, chives, salt and pepper. Heat a non-stick frying pan over medium heat.
  2. Add the butter and place lightly greased egg rings in the pan. Pour ¼ egg mixture into each ring and cook for 3 minutes each side or until puffed and golden. Repeat with remaining egg mixture.
  3. To serve, place omelettes on a plate and top with the sour cream, spinach and prosciutto. Serves 2.
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