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Parsley omelette with olive ricotta

Ingredients

  1. Step 1 250g punnet cherry tomatoes
  2. Step 2 2 tsp sherry vinegar
  3. Step 3 3 tbsp olive oil
  4. Step 4 4 eggs , beaten
  5. Step 5 2 tbsp finely chopped parsley
  6. Step 6 100g ricotta
  7. Step 7 1 tbsp freshly grated parmesan (or vegetarian alternative)
  8. Step 8 6 black olives , pitted and finely chopped
Parsley omelette with olive ricotta
Calories: 220 Carbohydrate: 2 g Protein: 10 g Fat: 18 g
Cook time: 70 minutes Prep time: 10 minutes Total time: 80 minutes Servings: 4

TAGS

Buffet Canape Side Dish Starter Spanish 1 of 5-a-day 4 serving 400 kcal or less Canape Lizzie Harri Nibble Omelet Over an hour Rolled omelette Sharing Snack summer Tapa

Directions

  1. Step 1 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.
  2. Step 2 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).
  3. Step 3 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.
  4. Step 4 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.