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Ham, Cheese and Pesto Ricotta Omelette
Difficulty
Time
25 mins
Servings
- 1 cup (40g) finely grated parmesan cheese
- 125 g butter, chopped
- 1 cup Pauls Full Cream Milk
- 300 g cherry tomatoes, on vine
- 3 tbs olive oil
- 8 eggs
- 250 ml Pauls Smarter White Milk
- 200 g fresh ricotta
- 4 tbs basil pesto
- 125 g shaved ham
- 30 g parmesan, finely grated
- Toasted multi grain bread
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1. Preheat oven to 200 °C fan forced. Place tomatoes into a roasting pan. Drizzle with 1 tablespoon of oil and season with salt and pepper. Roast for 6 minutes or until skins blister.
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2. Meanwhile, whisk 2 eggs and 60 mL (¼ cup) milk together until well combined. Heat a medium (18cm base) non-stick frying pan over medium-high heat. Add 2 teaspoons oil and swirl to coat base of pan. Pour in egg mixture, swirl to coat the base of the pan. Cook for 2 minutes or until golden underneath. Cover with a lid and cook for further 1-2 minutes or until just set on top. Slide omelette onto a large piece of baking paper. Repeat 3 more times with remaining eggs and milk.
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3. Dollop ricotta and pesto over the omelettes. Top with ham and sprinkle with parmesan. Roll up and season with salt and pepper. Serve with roasted tomatoes and toast.
