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Omelette stuffed with ricotta

Quick and tasty second course

by Ada Parisi
5 min read
Frittata di ricotta

Stuffed ricotta omelette: Sicilian recipe for a rustic second course, simple and good, that really prepares in a moment. At home we have always made ricotta omelette in this way, putting cottage cheese (for us strictly sheep), inside the omelette and then folding the omelette on itself, a mezzaluna. As you can see in the VIDEO RECIPE on my You Tube channel. Or rolling it up as you do when preparing the EGG FISH. The omelette stuffed with ricotta is a quick recipe save-dinner: excellent hot, is also good cold.

However, there is another version, typically Sicilian, of ricotta omelette, which consists of mixing the ricotta with eggs. The dough thus obtained is cooked in a pan, like a classic omelette, or baked. Is’ very good and even easier to prepare. But I prefer the stuffed version because the ricotta becomes creamy and the tastes remain clearer, being separated. For me, The perfect match is with a few leaves of fresh oregano, that enhances the taste of ricotta. Obviously, Fresh basil is also a great choice.

If you love the combination of eggs and ricotta, you must also try the OMELETTE ROLL STUFFED IN THE OVEN, Simple and easily customizable. or ZUCCHINI AND RICOTTA SAVORY PIE, that is prepared like an omelette but is high and soft. And have you ever tried the super soft RICOTTA MEATBALLS cooked in tomato sauce? They are simply delicious. And now I wish you good day.

Frittata di ricotta


Portions: 2 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


4 eggs

200 grams of fresh sheep's milk ricotta

fresh oregano or basil

30 grams of grated pecorino siciliano Dop

salt and pepper

a tablespoon of whole milk

extra virgin olive oil


The recipe for omelette stuffed with ricotta is really simple.

Put eggs in a bowl, Add salt, a tablespoon of whole milk, grated pecorino (you can also use Parmesan if you prefer a more delicate taste) and freshly ground black pepper. Beat with a fork until a homogeneous mixture is obtained.

Heat a drizzle of extra virgin olive oil in a pan. Pour the egg mixture and, as you see in VIDEO RECIPE, Let the eggs harden by tilting the pan to each side. Distribute the ricotta on half of the surface, a pinch of black pepper and fresh oregano (you can also use basil if you prefer) and fold the omelette on itself in half moon.

Cover and cook over low heat for 1-2 minutes, then turn the omelette with the help of a plate or lid and continue cooking always covered for 1-2 minutes. The egg must harden but remain soft and the ricotta, warming up, must become creamy. Serve immediately. Bon appétit!

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