Miniature omelettes with ricotta Marjan Remezani

Ingredients

4 eggs

small handful flatleaf parsley, finely chopped, plus extra sprigs to serve

handful chives, finely snipped

1 small garlic clove, finely chopped

50g  Parmesan freshly  grated              

Olive oil 

for frying

For the filling

250g tub ricotta         

handful fresh basil is torn

50g parmesan freshly grated

Instructions

  Beat the eggs with 2 tbsp water, then season if you want to. Mix in the parsley, chives, garlic and parmesan.

  Heat a 23cm heavy-based frying pan on a medium heat with a little oil. When the oil’s hot, add a ladleful (about a third) of the egg mixture and tip the mixture so it covers the base. Reduce the heat and cook the omelette until just firm, then flip it over and cook the other side. Keep warm. Repeat to make three omelettes, adding a little extra oil to the pan each time.

  Make the filling by combining the ricotta, basil, parmesan and some pepper. Spread mixture over each omelette, roll up loosely like a cigar and cut into thickish slices. Can be made up to 5 hrs ahead. Serve garnished with parsley.