Save to Pinterest These Ricotta Herb Omelette Wraps are my answer for mornings when you crave something fresh but satisfyingly creamy. Each fluffy omelette gently envelops a ricotta filling bursting with spring herbs. This breakfast is light yet protein-packed and pairs beautifully with a crisp salad for brunch or a leisurely weekend meal.
These wraps remind me of Sunday breakfasts growing up My mom always had fresh dill and parsley on hand and the lemon zest in the filling wakes up the flavor in every bite
Ingredients
- Eggs: The star of the dish Look for the freshest large eggs you can find as their flavor and color really shine in omelettes
- Milk: A splash makes the omelette tender and fluffy Whole milk is best but any type works
- Salt and black pepper: Essential for eggs to develop their flavor Grind pepper fresh if you can
- Ricotta cheese: Choose full fat ricotta for a creamy texture Check for high quality brands with minimal additives
- Chives: Fresh chives offer a delicate onion note Snip them just before using for the best taste
- Parsley: Bright and herby Flat leaf Italian parsley gives the most flavor
- Dill: Adds classic freshness to the filling Use fresh dill and chop just before mixing
- Lemon zest: Invigorates and balances the richness Use organic lemons for zest if possible and wash thoroughly
- Olive oil or unsalted butter: Choose good quality olive oil or real butter for best flavor in cooking the omelette
- Mixed salad greens: For serving look for perky greens like arugula or baby spinach
- Cherry tomatoes: Optional but they add color and juicy brightness
Instructions
- Whisk the Eggs and Milk:
- In a mixing bowl whisk together the eggs milk salt and black pepper until the mixture looks light yellow and foamy This incorporates air and guarantees the omelette cooks up tender and airy
- Mix the Ricotta Herb Filling:
- In a separate bowl fold together the ricotta cheese freshly chopped chives parsley dill lemon zest salt and pepper Use a spatula to mix until the texture is smooth and creamy Taste and adjust seasoning for brightness and salt
- Cook the First Omelette:
- Heat half of your olive oil or butter in a nonstick skillet over medium heat Once hot pour in half of the egg mixture Twirl the pan to cover the base evenly Let it cook undisturbed for about two to three minutes or until the omelette gently sets around the edges and barely jiggles in the middle
- Slide Out and Repeat:
- Slide the cooked omelette onto a plate Gently add more oil or butter to the pan and repeat with the remaining egg mixture to make your second omelette This helps both wraps cook evenly
- Fill and Roll:
- While each omelette is still warm spread half of the ricotta-herb mixture evenly across the surface Roll the omelette up gently starting from the shorter edge to create a tight wrap Be careful not to tear the egg
- Slice and Serve:
- Use a sharp knife to slice each wrap in half Serve warm with salad greens and cherry tomatoes for a pop of freshness
Save to Pinterest The creamy ricotta is always the highlight for me It stays light and fluffy even inside the warm omelette Once during a family brunch the smell of fresh herbs wafted through the house and everyone was in the kitchen before I could roll the wraps
Storage Tips
Store leftover omelette wraps in an airtight container in the fridge for up to two days Reheat gently in a nonstick pan over low heat to preserve the creamy texture The filling may become slightly firmer after chilling but is still delicious
Ingredient Substitutions
Try using cottage cheese for a lower fat filling or swap in feta for a salty tang Basil or mint can replace any of the herbs and thinly sliced scallion works instead of chives For dairy free use a plant based ricotta alternative and olive oil instead of butter
Serving Suggestions
Serve with a crisp green salad or tuck half a wrap into a pita for a portable breakfast I sometimes pair these wraps with roasted potatoes or avocado slices for something heartier The omelette wraps also make a lovely light lunch alongside a cup of soup
Cultural Context
Omelette wraps highlight European cooking simplicity Fast egg based meals with cheese and fresh herbs are staples in Italian and French home kitchens This dish is a modern fusion perfect for showing off fresh herb gardens
Seasonal Adaptations
Use tarragon or basil in summer for brighter flavor Add sautéed spinach or mushrooms in colder months Top with extra zest and chopped herbs as garnish in spring
Save to Pinterest These easy wraps will quickly become a staple for brunch or busy mornings Try different fresh herbs each season for a colorful twist
Common Recipe Questions
- → What herbs pair best with ricotta in these wraps?
Fresh chives, parsley, and dill blend beautifully with ricotta, but basil or tarragon are flavorful alternatives for a twist.
- → How do I achieve fluffy omelette wraps?
Whisk the eggs well with milk, then cook gently in a nonstick skillet for a tender and airy texture.
- → Can I make this dish ahead of time?
Prepare the filling in advance, but assemble and roll the omelette wraps just before serving to maintain freshness.
- → Are there serving suggestions for these wraps?
Serve with mixed salad greens, cherry tomatoes, or crusty bread for a fuller meal. Add smoked salmon or spinach for variety.
- → Is this suitable for gluten-free diets?
Yes, the wraps use only eggs and ricotta, making them naturally gluten-free. Always check ricotta for any additives if sensitive.
- → Is there a dairy-free adaptation?
Replace ricotta with dairy-free alternatives and use plant-based milk to make this dish suitable for lactose-intolerant diets.