mini spring onion omelettes

This classic omelette has a slightly different flavour combination and is delicious served with a crisp green salad which is hugely popular whenever we serve it for brunch.


  • 250 grams ricotta cheese, mashed
  • 4 large eggs
  • 3 spring onions, thinly sliced
  • A small handful of fresh coriander, finely diced
  • A dash of Azada Olive Oil & Chilli
  • Organic Extra Virgin Olive Oil for cooking
  • Sea salt and black pepper, season to taste

Preparation time 10 minutes
Cooking time 3-4 minutes per omelette
Serves 2
Gluten-free | Vegetarian


Lightly beat the eggs and season with sea salt and black pepper. Stir in the spring onions, ricotta and coriander and add a dash of Azada’s Olive Oil and Chilli. Warm a little of Azada’s Organic Extra Virgin Olive Oil. Once the Organic Extra Virgin Olive Oil begins to sizzle, pour a small ladleful of the mixture in the pan and let it cook for a couple of minutes on one side until it lightly colours and then flip gently over to cook on the other side, for a further minute. Serve the omelettes onto warm plates and serve with a cup of tea.

Chef’s Tip

If you fancy a different filling why not replace the coriander and spring onions with  freshly torn basil and grated courgette.


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