Ingredients
- 1 tablespoon oil (vegetable or olive oil)
- 90 grams bacon, chopped (2 rashers, rind removed and finely chopped)
- 1 leek, sliced (pale section only, thinly sliced)
- 2 cup green peas (frozen, thawed)
- 8 large eggs (at room temperature)
- 1/2 cup milk
- 4 ounces ricotta cheese (1/2 cup fresh, crumbled plus 2 tablespoons extra)
- 60 grams baby rocket (leaves)
- 2 tablespoons parsley, chopped
How to Make
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Step 1: Het oil in medium frying pan over moderate heat and add bacon, leek and peas and cook and stir for 2 minutes or until leek is soft and then transfer to a heatproof place and wipe pan clean.
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Step 2: Whisk egg and milk in a jug.
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Step 3: For each omelette, heat same frying pan over moderate heat and pour and quarter of the egg mixture into the pan, tilting pan for egg to cover base and cook for 2 minutes or until golden brown underneath and then top half the omelette with a quarter of the pea mixture and 1 tablespoon of ricotta and then fold omelette over to enclose filling, forming a semicircle and cook for 1 minute more and then slide3 onto a serving plate.
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Step 4: Repeat with the remaining egg mixture, pea mixture and ricotta to make 4 omelettes in total.
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Step 5: Combine rocket, extra ricotta and parsley in a bowl and serve omelettes with rocket salad.
We hope you enjoy this recipe!
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