Pea, Ricotta & Bacon Spanish Omelette
This is a terrific dish to serve when you need a meal on the table in 15 minutes. I generally chop and cook as I go, and by the time the last ingredient is added there's just enough time to set the table in readiness.
2 tsp olive oil
½ red onion, diced
3 rashers rindless bacon, cut into 2cm dice
410g can GOLDEN CIRCLE Peas, drained
1 clove garlic, finely chopped
2 tbsp milk
¼ tsp finely grated lemon rind
200g fresh ricotta, broken into chunks
4 fresh mint leaves, torn
¼ cup shaved parmesan, for serving
Extra mint leaves, for garnish
Heat oil in a 22cm frying pan. Add onion and bacon cooking over medium heat for 2 minutes until golden. Add GOLDEN CIRCLE peas and garlic to pan, mix well.
Whisk eggs with milk and lemon rind and season well. Pour over pea and bacon mix. Dot with chunks of ricotta and pieces of mint. Continue cooking over a low heat for 5 minutes or until almost cooked through.
Transfer pan to underneath a preheated grill and cook until top is golden and mix is cooked through. Serve warm or chilled sprinkled with shaved parmesan and extra mint leaves. Serve accompanied with a fresh salad.
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