Turkish-Style Omelette with Pepper and Ricotta

24/10/2019

This is the most fantastic brunch or quick supper. It's so easy to put together, and perfect placed in the middle of the table ready to share with friends and family. You'll love tucking into this one!

Serves: 4

Prepare: 10 minutes

Cook: 15 minutes

Ingredients:

  • 4 tbsp extra virgin olive oil
  • 200g chopped tomatoes
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 50g smoked lard, diced
  • 1tsp chilli flakes, plus extra to serve
  • ½ tsp dried oregano
  • 2 pointed peppers, finely chopped
  • 8 free range eggs, beaten
  • 100g ricotta, crumbled
  • 25g flat leaf parsley, roughly chopped

1. Put the oil in a large non-stick pan and set over a low heat. Add the smoked lard and cook, stirring occasionally, for 5 minutes. Turn the heat up, then add the tomatoes along with the onion, garlic, chilli flakes, oregano and peppers. Season and cook gently for 10 minutes, until the onions have softened and the sauce has reduced.

2. Add the beaten egg, season and gently stir until scramble and barely set.

3. Remove from the heat, scatter over the ricotta, parsley and a few more chilli flakes.

Serve with hot buttered toast to mop up the juices, if liked.

Tip: You can use feta cheese instead of ricotta.

Share