Chocolate Ricotta Omelette
- Recipe by Jenny Morris

(Serves 6 - 8)

You'll need:
8 free-range eggs; beaten
¾ cup ricotta cheese
½ cup mascarpone
50 g 70% dark chocolate; roughly chopped
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon
2 tbsp. runny honey
50 g unsalted butter

For the garnish you'll need:
Icing sugar
Fresh mint

Beat all the above ingredients together, except the butter. Heat the butter in a non-stick frying pan, pour the ricotta mixture into the pan. As the mixture begins to cook, gently pull the egg away from the sides and tip the pan so that the wet mixture runs under the cooked mixture. Once the egg is almost set, invert onto a plate and return to the pan, topside down. Remove the pan from the heat and rest for 5 min. Invert onto a serving platter, top with the orange mixture. Serve individual wedges on a white plate dusted with icing sugar and a sprig of mint.

For the orange mixture you'll need:
50 g butter
150 ml runny honey
2 oranges in their skin; thinly sliced
50 g dried cranberries

Heat the butter and honey in a frying pan and, once it begins to foam, add the oranges and cranberries. Cook on a low heat for 5 min. or until oranges look glazed. Spoon the mixture over the omelette and serve.

< back to recipe list