Italian Omelette Veg
4 Hot Vegetarian
Vegetables Herbs Main Course Gluten
Wheat Free Italy Europe
the Tomato Sauce
x 400g/14oz tin Tomatoes
tbsp Onion, finely chopped
tbsp Olive Oil
teasp Dried Basil
tbsp Double Cream
tbsp grated Parmesan Cheese
Gruyere Cheese, grated
tbsp Green Beans, cooked, diced
tbsp freshly chopped Parsley
tbsp Olive Oil
Prepare the tomato sauce by heating the olive oil in a small saucepan, add the
finely chopped onion
and sauté for 3 - 4 minutes until soft and golden. Then add the canned tomatoes,
with their juices,
the dried basil and the sugar. Season lightly with salt and freshly ground black
Simmer the sauce for about 20 minutes until reduced and thickened, stirring and
with a wooden spoon. Remove the pan from the heat and press the contents through
Correct the seasoning and keep the sauce hot.
Prepare the omelet mixture. In a bowl, beat together the Ricotta cheese with
the cream and grated
Parmesan and Gruyere. Stir in the diced green beans and coarsely chopped
parsley, then season
to taste with salt and freshly ground black pepper.
In a separate bowl, stir the eggs vigorously with a fork until thoroughly
blended. Pour on to the Ricotta
mixture and mix well.
Place a 20cm/8 inch omelette pan over high heat. Add the butter and olive oil
and swirl over the base
and sides of the pan. When the fat is hot but not coloured, pour in the omelet mixture. Leave
1 minute, then stir with the flat part of a fork 2-3 times. Reduce heat to
With a palette knife,
lift the far edge of the omelette and tilt the pan so that the raw egg runs on
to the base. As soon
as the omelet is set and golden underneath but still very moist on top, slide
it out of the pan on
to a heated serving plate. Serve immediately with the hot tomato sauce.
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