• Serves: 1 person
  • Prep time: 5 minutes
  • Cooking time: 5 minutes
    • Irish

    Mushroom & Ricotta Cheese Omelette

    Recipe Information

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    2 eggs

    25 ml low fat milk

    100g mushrooms

    25g ricotta cheese

    1 teaspoon rapeseed oil

    Pinch salt and pepper


    In a bowl mix the eggs and milk and set aside

    Add pinch of salt and pepper

    Chop mushrooms

    Place oil in pan and put on medium heat

    Add the chopped mushrooms and cheese to the egg mixture

    Pour in the pan and allow the egg to cook around the edges.

    Lift up one side of the omelette to check if the egg has slightly ‘browned’.

    The inside of the mixture will still be a bit runny

    Once the bottom is browned you may turn over, or for ease place under the grill (on medium heat) for 5 - 7 minutes or until browned on top and the inside is completely cooked and no longer runny

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