Cherry Tomato Ricotta Omelette

A light and fluffy omelette filled with creamy low-fat ricotta, sweet roasted cherry tomatoes, and fresh basil, finished with a hint of garlic and a sprinkle of parmesan. Simple, protein-rich, and perfect for a quick lunch or dinner for two.

Ingredients

  • 4 eggs
  • 120 g cherry tomatoes, halved
  • 80 g low-fat ricotta
  • 1 small garlic clove, finely minced
  • 1 tbsp olive oil
  • 1 tsp low-fat butter
  • 6 fresh basil leaves, torn
  • 2 tbsp grated parmesan
  • 1 tbsp low-fat milk
  • Salt and black pepper

Instructions

  1. Heat olive oil in a pan over medium heat. Add cherry tomatoes cut-side down and cook for 3-4 minutes until softened and slightly blistered.
  2. Add the minced garlic, stir briefly for 30 seconds, season lightly, then set aside.
  3. Whisk the eggs in a bowl with the milk, a pinch of salt, and pepper until light and frothy.
  4. Mix the ricotta with the parmesan and a few torn basil leaves in a small bowl.
  5. Melt half the butter in a non-stick pan over medium heat. Pour in half of the egg mixture, swirl to cover the pan, and let it set for about a minute.
  6. Spoon half the ricotta mixture in dollops over one side, add half the tomatoes and more basil.
  7. Fold the omelette over and slide it onto a plate.
  8. Repeat with the second omelette.

Notes

Serve immediately with a small green salad or a slice of whole-grain toast for a balanced, slow-carb meal.

Variations

  • Replace ricotta with low-fat goat cheese for a tangier flavor.
  • Add baby spinach wilted into the tomatoes for extra greens.
  • Swap basil for fresh oregano or chives.
  • Use sun-dried tomatoes instead of fresh ones for a deeper, more concentrated taste.
  • Add a pinch of smoked paprika for a subtle warmth.
  • Top with rocket leaves and a drizzle of balsamic glaze before serving.

Fun facts

  • Ricotta literally means "recooked" in Italian, as it's made from reheated whey leftover from cheese production, making it a sustainable cheese.
  • Cherry tomatoes contain more concentrated lycopene per gram than larger tomatoes, and cooking them actually increases lycopene bioavailability.
  • Basil belongs to the mint family and was once considered a royal herb in ancient Greece, with its name deriving from the Greek word "basileus" meaning king.
  • The word omelette comes from the French "alemette", which evolved from "lamelle" meaning thin plate.
  • Eggs contain all nine essential amino acids, making them one of the few complete protein sources in nature.