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
Ingredients
Filling:
Omelette:
Method
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
%RDI
- Iron 37
- Folate 60
- Calcium 29
- Vitamin A 57
- Vitamin C 15
