MINIATURE OMELETTES WITH RICOTTA

Miniature omelettes with ricotta image

These little omelettes - called frittatine in Italian - make a wonderful appetizer

Provided by Ursula Ferrigno

Categories Buffet, Canapes, Lunch, Snack

Time 35m

Number Of Ingredients 9

Ingredients

4 eggs
small handful flatleaf parsley , finely chopped, plus extra sprigs to serve
handful chives , finely snipped
1small garlic clove , finely chopped
50g parmesan , freshly grated
olive oil , for frying
250g tub ricotta
handful fresh basil , torn
50g parmesan , freshly grated

Steps:

Beat the eggs with 2 tbsp water, then season if you want to. Mix in the parsley, chives, garlic and parmesan.
Heat a 23cm heavy-based frying pan on a medium heat with a little oil. When the oil's hot, add a ladleful (about a third) of the egg mixture and tip the mixture so it covers the base. Reduce the heat and cook the omelette until just firm, then flip it over and cook the other side. Keep warm. Repeat to make three omelettes, adding a little extra oil to the pan each time.
Make the filling by combining the ricotta, basil, parmesan and some pepper. Spread mixture over each omelette, roll up loosely like a cigar and cut into thickish slices. Can be made up to 5 hrs ahead. Serve garnished with parsley.

Nutrition Facts : Calories 233 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 16 grams protein, Sodium 0.71 milligram of sodium