Saturday, November 7, 2009

Chef Chuck's Ricotta Cheese Omelet

Frittata Con La Ricotta

A breakfast favorite, a ricotta cheese omelet with farm fresh eggs, ricotta cheese and Italy's bacon, pancetta. These creamy fluffy light eggs were a perfect breakfast to begin a Saturday morning !

Ricotta Cheese Omelet
1 cup ricotta cheese
4 large eggs
2 slices pancetta, chopped small
salt and pepper to taste
olive oil

In a nonstick pan heat olive oil and cook pancetta till crispy. Remove and set aside wipe pan clean, add a little olive oil and fry ricotta for a few minutes add scrambled eggs over the cheese, and sprinkle pancetta over eggs. Using a spatula pull sides of egg away from pan to allow raw egg in middle to cook turn over and cook a few more minutes. Serve with toast.


  1. you put all the good stuff in here. wow. this would hold me all day. nice.

  2. Hi Dawn! Yes very true, Light yet filling! Thank You:)

  3. MMMMMMMMMMMMMMMMMMMMMMMMMMMM,...what a wonderful idea to use ricotta in your omelet!!

    I just made a ricotta dessert topped with Licor 43 marinated kaki's!

  4. Yes Sophie, The ricotta works well! Your dessert sound great! Thank You :)

  5. Oh this is wonderful. I have leftover ricotta so I will try this.

  6. Hi Live Love Eat, I know you will like! Thank You, Enjoy:)