Ricotta Omelet Soufflé

ricotta omelet soufflé

Recipe by Rochelle Palermo

  • 1Servings


  • 3/4 cup fresh ricotta
  • 3 tbsp. heavy cream
  • 2 eggs, separated
  • 2 tsp. butter
  • 2 tbsp. thinly sliced fresh basil
  • 1 tsp. chopped fresh chives


In bowl, whisk ricotta and cream; season. In another bowl, whisk egg yolks and half the ricotta mixture. In third bowl, using a clean whisk, beat egg whites to stiff peaks; fold into yolk mixture. In small nonstick skillet, melt butter over medium-low; add egg mixture. Spoon remaining ricotta mixture over half the omelet. Cook 1 minute; broil until eggs are set, about 2 minutes. Fold over onto plate. Sprinkle with herbs.