Producing light, fluffy omelets at home typically requires fussy techniques and lots of practice – until now. This cloudlike omelet comes together in minutes – no culinary degree needed. A generous portion of ricotta mixed with the egg is the secret to making this tender omelet. We add spinach and Parmesan as a nod to another favorite ricotta combination – spinach ravioli.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1 serving |
Ingredients
- 2 large eggs
- Kosher salt
- 1 tablespoon vegetable oil
- 1/4 cup whole-milk ricotta
- 1/4 cup frozen chopped spinach, thawed and drained
- 1 slice crusty sourdough bread, toasted
- Freshly grated Parmesan, for topping
- Crushed red pepper flakes, for sprinkling, optional
Instructions
- Beat the eggs in a small bowl with 1/2 teaspoon salt. Add the oil to an 8-inch nonstick skillet over medium heat and heat until the skillet is hot and the oil begins to shimmer (see Cook’s Note). Add the eggs, then immediately add the ricotta and spinach. Using a rubber spatula, quickly break up the ricotta and spinach while mixing it in with the eggs. Continue to scramble, mixing quickly, until the mixture comes together.
- With the egg mixture on the far side of the pan opposite the handle, toss the pan a few times, flipping the egg mixture over onto itself, until it forms an oval. Turn out onto the toasted bread. Sprinkle Parmesan over top and finish with crushed red pepper flakes, if desired.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 739 |
| Total Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 33 g |
| Cholesterol | 402 mg |
| Sodium | 1053 mg |
Reviews
Had a hard time flipping so it came out more like scrambled. But it was worth the try, still was delicious. I will be making this more often.
How many out there can flip those eggs until oval? Just do a traditional omelet and yuk! no frozen spinach. Fresh spinach in butter sautéed takes 15 seconds, you all know that. And no self-respecting spinach omelet in my house hits the plate without mushrooms either raw or quickly sautéed at high temp in butter so as not to shrink and lose moisture.
Yes. But I prefer it made with cream cheese.
Scrambled eggs? Mike Stice.
This was delicious. Thank you. The parmesan really made it.