Vegetable omelette with ricotta
Omelette with ‘added benefits’, or frittata as this version of omelette is called in the south of Europe, is a great way to gradually work back one’s way from completely smooth and soft foods to soft foods with a degree of texture. This is easily engineered – by choosing the right kind of (soft) vegetables for the time being, and by varying the size of the vegetable pieces, while maintaining the comfort of lubrication from the egg & butter in the omelette. If need be, it is also straightforward to prepare vegetable omelette with vegetable purees for added flavour (and nutrition) when food texture is a problem.
Ingredients
- 150 g pre-cooked, prepared vegetables of choice, cut into small cubes
- (finely chopped fresh herbs, if tolerated / liked)
- 3 eggs
- 750 ml milk
- generous knob of butter
- ½ tsp salt, white pepper and/or mild paprika powder to taste
- 100 g ricotta
Method
- In a bowl, whisk milk and eggs, add seasoning, set aside. Melt butter in large (non-stick) frying pan over moderate heat. Add prepared vegetables and heat, then add milk/egg mixture. Cover pan and cook over moderate heat until mixture begins to set. Turn omelette and briefly cook on the other side. Spread ricotta over surface, fold omelette into half, and glide onto a large plate for serving.