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Vegetable and ricotta omelette

ingredients

servings

3

Ricotta cheese

150 oz

Spinach

1 portion

Beets

1 portion

Grated Parmesan cheese

30 oz

Lettuce or salad

30 oz

Eggs

5 unit

Rosette, bread

3 unit

Extra virgin olive oil

1 spoon

Salt

1 pinch

Pepper

1 pinch

single courses from Italy

Vegetable and ricotta omelette

Vegetable and ricotta omelette

vegetarian with gluten with eggs with lactose source of B vitamins high in iron high in calcium source of C vitamins source of D vitamins high in potassium

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegetable and ricotta omelette

This recipe stems from the need to bring something for a quick but complete lunch break.

Vegetable and ricotta omelette step 1

step 1

Prepare the omelette: Break the eggs into a large bowl and beat them for a few seconds. Add salt, pepper and Parmesan and the vegetables previously washed and chopped with a knife. Crush the ricotta with a fork and add it to the eggs.

Vegetable and ricotta omelette step 2

step 2

Pour the mixture into a baking pan covered with parchment paper and brushed with extra virgin olive oil and bake in a preheated oven at 200 ° C for about 15-20 minutes or until it is compact.

Vegetable and ricotta omelette step 3

step 3

Stuff the sandwiches with the omelette is the lettuce leaves.

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