Roasted Vegetable and Ricotta Omelette

Roasted Vegetable and Ricotta Omelette

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Omelettes are the go to quick and easy meal in our household when I haven’t got anything planned or we are short of time.

This version takes slightly more time as the vegetables need to be cooked first but it really is a filling and tasty meal and the ricotta makes it so light and fluffy it’s a winner every time.


Try making your own variations on the theme.

Ingredients: serves 1

For the roasted vegetables:

1/2 pepper (any colour)

1/2 red onion

1/4 courgette

4 mushrooms

or use any veg of your choice

Drizzle of olive oil for cooking

For the omelette:

2 eggs

3 tbsp. parmesan or strong cheddar cheese

50g ricotta cheese

2 tbsp. chopped fresh chives


a little butter for cooking



Preheat the oven to 180 degrees fan/ gas mark 6.

Chop all the vegetables into bite sized pieces.  Place on a baking tray and drizzle with a little olive oil.  Place in the oven and cook for 20 minutes, turning once.  Once cooked remove and set aside.

Meanwhile crack the eggs into a bowl or measuring jug and add 1 tbsp. of the parmesan.  Whisk.

Heat a little butter in a frying pan and add the egg mixture on a high heat.  Reduce the heat and keep moving the egg mixture around so that it cooks evenly and using a spatula lift the edges of the omelette as it cooks so that it doesn’t burn.

When there is only a little wet mixture on the top, add the ricotta, chives, seasoning and the cooked vegetables to one half of the omelette.

Then carefully flip the omelette in half, reduce the heat to very low, cover the pan and cook through for a few minutes.

Serve with a green salad.

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