These Italian frittatine are made with very herby omelettes, then stuffed with a parmesan and ricotta filling. Perfect for lunch or for a picnic snack.
- 4 eggs
- 1 small handful parsley
- 1 small handful basil leaves
- Small bunch chives
- 1 garlic clove
- 120g parmesan cheese, grated
- Olive oil
- 250g ricotta
- Black pepper
Beat the ricotta, black pepper, basil and half the parmesan together until creamy. Set to one side.
Mince the garlic clove. Beat the eggs with the parsley, chives, garlic and the rest of the parmesan. Season.
Heat oil in a large frying pan. Ladle around a third of the eggs into the pan and swirl the pan around so that it evenly coats the base of the pan. Reduce the heat and cook the omelette until firm, then flip over and fry until golden on each side. Repeat until you've used all of the eggs and have made 3 large, thin omelettes.
Let the omelettes cool. Spread each with the ricotta. Roll up loosely, then slice into chunks to serve.