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Herby ricotta omelette

Herby ricotta omelette


Looking to lower your salt intake? Use fresh herbs and tasty condiments such as mustard to inject extra flavour

  • Feeds 1 Feeds 1
  • Ready in 10 minutes

Each serving contains

  • Energy
    1747kj 426kcal
  • Fat
    High 50%
  • Saturates
    High 72%
  • Sugar
    Low 2%
  • Salt
    Med 18%

% of adult’s reference intake | Carbohydrates per serving : 3g

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  • 3 Co-op British free range eggs, lightly beaten
  • 30g Co-op ricotta
  • 1 tsp Co-op Dijon mustard
  • 2 tbsp each chopped basil, mint and flat leaf parsley (or any soft herbs you like)
  • 1 tbsp Co-op unsalted butter


  1. In a bowl, whisk together the egg, ricotta, mustard and half the chopped herbs until well combined
  2. Season with black pepper
  3. Heat the butter in a nonstick frying pan, then pour in the egg mixture, tilting the pan so the base is completely covered
  4. Allow to cook undisturbed for 15-20 seconds, then tilt the pan again
  5. Cook for a further 2-3 mins, until almost set, but still creamy on top, then sprinkle over most of the remaining herbs
  6. Fold the omelette over in the pan, cook for a final 30 seconds, then slide onto a plate and serve sprinkled with the remaining herbs

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