Tender omelette wraps filled with creamy ricotta, fresh herbs, and lemon zest for a vibrant, light meal.
# What You'll Need:
→ Egg Base
01 - 4 large eggs
02 - 2 tablespoons milk
03 - Salt, to taste
04 - Black pepper, to taste
→ Herb Ricotta Filling
05 - 1 cup ricotta cheese
06 - 2 tablespoons fresh chives, finely chopped
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 tablespoon fresh dill, finely chopped
09 - 1 teaspoon lemon zest
10 - Salt, to taste
11 - Black pepper, to taste
→ For Cooking
12 - 1 tablespoon olive oil or unsalted butter
→ To Serve (optional)
13 - Mixed salad greens
14 - Cherry tomatoes, halved
# Steps to Follow:
01 - In a mixing bowl, whisk together eggs, milk, salt, and black pepper until fully incorporated and lightly frothy.
02 - In a separate bowl, combine ricotta cheese, chives, parsley, dill, lemon zest, salt, and black pepper. Stir until smooth and evenly blended.
03 - Heat half of the olive oil or butter in a nonstick skillet over medium heat. Pour in half of the egg mixture, swirling to create an even layer in the pan.
04 - Cook for 2 to 3 minutes until the omelette is just set but still tender. Carefully slide onto a plate.
05 - Repeat the cooking procedure with remaining oil and egg mixture to make a second omelette.
06 - Spread half the prepared ricotta-herb filling evenly over each omelette. Gently roll each omelette into a wrap.
07 - Slice each wrap in half and serve warm, accompanied by mixed salad greens and halved cherry tomatoes if desired.
