ricotta and asparagus omelette recipe

Omelette recipe with ricotta, chives, thyme, and asparagus for a slow lived Spring day.
an asparagus omelette recipe with soft ricotta, chives and thyme
I made this omelette recipe for Easter Monday. In Italy, Easter Monday (Pasquetta) is the hamper day. In Rome, people picnic a lot, and colonize every spot in every Villa in the city.
We are going to have a very traditional picnic: colomba pasquale (an Easter panettone), pizza romana (a sort of cheese bread, don’t know why they call it pizza), boiled eggs, omelette, corallina (a roman salami) and of course, chocolate eggs.

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an asparagus omelette recipe with soft ricotta, chives and thyme

omelette recipe with ricotta and asparagus

Course Breakfast
Cuisine Italian
Servings 1
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 2 eggs
  • 2 tbsp ricotta cheese
  • 1 tsp finely chopped chives 2-3 sprigs
  • 2-3 asparagus
  • 1 tsp of fresh thyme leaves 2 sprigs
  • salt & pepper
  • 1 tsp extra-virgin olive oil

Instructions

  1. Finely chop chives.
  2. To clean the asparagus: soak them a few minutes in ½ cup of baking soda, ½ cup of white vinegar and 2-3 liters of water. Bend one asparagus at the time, until the stem naturally breaks. Keep the top, that’s the totally edible part.

  3. Steam the tops (5 minutes), sprinkled with a pinch of salt. Finally, slice them in 1/2 inches.

  4. Beat eggs in a bowl, add a pinch of salt and pepper. Add one tablespoon of ricotta and mix well.
  5. Heat the olive oil in a non-stick small pan. Pour in the eggs and make sure they spread all over the surface by rotating the pan.
  6. Cook over medium/low heat until sides are well cooked (only sides).

  7. Add the remaining ricotta, asparagus, chives and thyme to the center of the omelette. Lower heat and cook about 30 seconds.
  8. Shake the pan: if the omelette slips around the pan, you are ready to close it.
  9. Don't worry if the center seems a little uncooked, once folded, cooking will go on, and you will get a soft and tender inside.
  10. Close the omelette: help yourself with a spatula or turner to fold it over itself.
  11. Serve hot.
an asparagus omelette recipe with soft ricotta, chives and thyme
asparagus omelette with soft ricotta, chives and thyme
asparagus omelette with soft ricotta, chives and thyme

Enjoy your ricotta and asparagus omelette!

Claudia

 

Claudia Rinaldi

Claudia Rinaldi

Author

Digital artisan and curator of the Simposio book series; maker of Gourmet Project, an Italian food and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.