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Ricotta omelettes with bacon, hot-smoked salmon and zucchini
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Indulgent brinner ready in just 20 minutes - perfect for brunch or a speedy midweek meal!
Ingredients:
  • 3 bacon rashers, chopped
  • 1 zucchini, thinly sliced
  • 1/2 bunch asparagus, sliced on an angle
  • 150g hot-smoked salmon fillet, skin removed, faked
  • Juice of 1/2 lemon, plus extra wedges to serve
  • 4 eggs
  • 80g ricotta
  • 20g unsalted butter
  • 1 tsp nigella seeds
  • Dill sprigs, to serve (optional)
Instructions:
  • In a non-stick frypan over medium heat, sizzle bacon until crisp, about 4-5 minutes. Toss in zucchini and asparagus, cooking until softened, about 2-3 minutes. Gently fold in salmon, then remove from heat, seasoning with lemon juice. Transfer to a bowl to serve.
  • Clean the pan and place it over medium-high heat. Gently mix the eggs with ricotta and season them. Next, melt 10g of butter in the pan and pour in half of the egg mixture, swirling to coat the base. Once the eggs are almost cooked, add half of the filling and nigella seeds down the middle of the omelette. Fold one side over the filling, slide the omelette onto a plate by tilting the pan, then repeat the process with the remaining ingredients.
  • Garnish with fresh dill and offer lemon wedges alongside before serving.

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