Ricotta Cheese and Arugula Omelette

Ricotta and Arugula Omelette

Ingredients
4 large eggs, divided
4 tablespoons cheese, part skim ricotta, divided, plus more for garnish
1 tablespoon herbs, mix of fresh tarragon, mint, chives, cleaned, chopped, divided
salt & pepper
1 cup arugula, baby, triple-washed, packed, divided
2 teaspoons cheese (Locatelli), pecorino romano, grated, divided
1 tablespoon oil, extra-virgin olive, divided
chives, fresh, cleaned for garnish

Combine 2 eggs, ½ tablespoon of the ricotta, ½ tablespoon of the herbs, and a little salt and freshly ground pepper, in a big bowl. Whisk well.

Heat half of the olive oil in anon-stick pan over medium heat. At the same time, cook half of the arugula on a dinner plate in the microwave covered with plastic wrap for 30 seconds. When the arugula is wilted, squeeze it (carefully—it is hot!) with paper towels to remove excess liquid.

When the oil is hot, pour in beaten egg mixture. Using a rubber spatula, push the cooked egg toward the center of the pan until the eggs start to set.

When the eggs are almost set, add the cooked arugula, 1½ tablespoons of the remaining ricotta, and a teaspoon of Locatelli.

Fold the omelet in half, pull the pan off the heat, and wait about 30 seconds for the omelet to finish setting up. Then slide the omelet to the edge of the pan, and turn the omelet out onto a warmed serving plate.

Repeat this for the second omelet and serve both sprinkled with extra ricotta and chives.

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