Ricotta and Green Pea Omelette Ricotta and Green Pea Omelette

Ricotta and Green Pea Omelette | Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: Jodi Pudge

Creamy ricotta cheese, punchy lemon and crispy prosciutto play well with plump fresh peas.

  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 2 servings




Filling: In 10-inch nonstick skillet, cook prosciutto over medium heat, turning once, until crisp, about 3 minutes; drain on paper towel and set aside. Wipe pan clean with paper towel. Heat oil and cumin seeds in same skillet over medium heat until fragrant, 1 to 2 minutes. Add shallot; cook, stirring often, until translucent, 3 to 5 minutes. Stir in peas, basil and lemon zest until warm, about 30 seconds. Scrape into bowl; set aside. Wipe pan clean.

Omelette: In separate bowl, whisk eggs, milk, salt (if using) and pepper just until blended but not frothy. In same skillet, melt butter over medium heat. Pour in egg mixture; cook, gently lifting edge with spatula to allow uncooked egg mixture to flow underneath, until almost set, 4 to 5 minutes. Dollop ricotta on one half; cover with pea filling. Gently fold remaining half over filling. Slide onto platter; top with remaining basil and crumbled prosciutto. Serve immediately.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 652 mg
  • Sugars 6 g
  • Protein 33 g
  • Calories 534
  • Total fat 38 g
  • Potassium 587 mg
  • Cholesterol 642 mg
  • Saturated fat 15 g
  • Total carbohydrate 16 g


  • Iron 37
  • Folate 60
  • Calcium 29
  • Vitamin A 57
  • Vitamin C 15
Share X
Breakfast & Smoothies

Ricotta and Green Pea Omelette