Italian omelette with ricotta and spinach
4 servings
35 minutes
Italian-style omelet with ricotta and spinach is a refined dish that embodies the spirit of Italian cuisine. Its roots trace back to the traditions of simple yet exquisite village breakfasts where fresh ingredients play a key role. The tenderness of ricotta, the zest of pecorino, and the creamy texture of eggs create a harmony of flavors, while spinach adds lightness and brightness to the dish. This is a frittata with a special charm, suitable for both morning gatherings and light dinners. It is easy to prepare: beaten eggs with cheese are baked in a pan with delicate greens, and parmesan finishes the composition with a subtle aromatic accent. It can be served as an independent dish or with crispy bread and fresh vegetables, highlighting the richness of Italian gastronomy.
1
Finely chop the spinach leaves and green onions.
- Baby spinach: 50 g
- Spring onion with bulb: 1 piece
2
Beat the eggs with a large pinch of salt and 2 tablespoons of ice water.
- Chicken egg: 6 pieces
- Coarse salt: pinch
3
Add ricotta and pecorino to the bowl with eggs and mix well.
- Ricotta cheese: 200 g
- Pecorino cheese: to taste
4
Place a large diameter skillet over medium heat, grease it with oil, and when it's well heated, pour in the contents of the bowl.
- Deep-frying oil: 2 tablespoons
5
When a rosy crust starts to form at the bottom and the top is not set yet, sprinkle the frittata with a mixture of spinach and green onions. Cover with a lid, reduce the heat, and continue frying until cooked.
- Baby spinach: 50 g
- Spring onion with bulb: 1 piece
6
Sprinkle with grated parmesan before serving.
- Grated Parmesan cheese: 1 tablespoon
