PARSLEY OMELETTE WITH OLIVE RICOTTA
Wrap herby omelette around a creamy cheese filling and top with juicy oven-roasted tomatoes to make delicately flavoured nibbles to share
Provided by Lizzie Harris
Categories Buffet, Canapes, Side dish, Starter
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 150C/140C fan/gas 2. Reserve 6 tomatoes and cut the rest in half. Place the tomato halves, cut-side up, in a roasting tin.
- Mix together the vinegar and 2 tbsp olive oil. Drizzle all over the tomatoes and lightly season. Cook for about 1 hr until they are beginning to dry out a little (which really concentrates their sweet flavour).
- Meanwhile, chop the reserved tomatoes into quarters and tip into a bowl. Add the eggs, parsley and some seasoning, then combine. Brush a medium non-stick frying pan with some of the remaining oil. Place over a medium heat, pour in 1-2 spoonfuls of the egg mixture and swirl to cover the base. Cook for 2 mins until golden, then flip over with a palette knife and heat for just 1 min to cook the other side. Remove to a plate and repeat with the remaining mixture. You will be able to make 3-4 omelettes, depending on the size of your pan.
- In a small bowl, mix together the ricotta, half the oven-dried tomatoes, the Parmesan and olives. Lay the omelettes on a board and divide the cheese mix between them. Roll up like a cigar (wrap in cling film and chill if serving later) and cut into 3cm pieces. Push a skewer through to hold the omelette together, top with an oven-roasted tomato half and serve.
Nutrition Facts : Calories 220 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium
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