Pea and Ricotta Omelets

Name: Pea and Ricotta Omelets
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 large eggs, divided; 1 c. frozen peas (thawed), divided; 4 tbsp. ricotta cheese, divided; 2 tbsp. thinly sliced chives; Kosher salt and pepper; 2 tbsp. olive oil, divided; 3 tbsp. mint leaves, sliced

Breakfast for dinner, anyone?

By Tina MartinezPublished: Mar 10, 2023

1 Rating

Mike Garten

Yields:

4 serving(s)

Total Time:

20 mins

Cal/Serv:

258

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Made with peas, ricotta and chives, these are not your local diner omelets! Serve them with salad for a light dinner, or with toast for a special brunch.

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Ingredients

8
large eggs, divided
1 cup
frozen peas (thawed), divided
4 Tbsp.
ricotta cheese, divided
2 Tbsp.
thinly sliced chives
Kosher salt and pepper
2 Tbsp.
olive oil, divided
3 Tbsp.
mint leaves, sliced

Directions

1. Step 1Heat oven to 350°F.
2. Step 2Mash ½ cup peas. Transfer half mashed peas to large bowl along with 4 eggs, 1 tablespoon each ricotta and chives, 1/4 teaspoon salt and 1/8 teaspoon pepper and whisk until well combined.
3. Step 3Heat 1 tablespoon oil in medium ovenproof nonstick skillet on medium. Add egg mixture and quickly stir until eggs begin to set and form medium-size curds, 1 to 2 minutes.
4. Step 4Top with 1/4 cup whole peas, transfer to oven and bake until eggs are set, 1 to 2 minutes. Slide omelet onto serving plate, folding over in half, then top with 1 tablespoon ricotta and 1 1/2 tablespoon mint. Repeat with remaining ingredients to make second omelet.