Ricotta Omelette with Bacon, Smoked Salmon and Zucchini

2 people
00h 10
00h 10

Why not have brinner (breakfast for dinner)? This offering is worthy of a decadent brunch or quick midweek meal - ready in 20 minutes.

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Ingredients and Method



  1. Heat oil in a non-stick frypan over medium heat. Add the bacon and cook, stirring, for 4-5 minutes until crisp. Add zucchini and asparagus, and cook for 2-3 minutes until softened. Add salmon, then remove pan from heat, season and drizzle with lemon juice. Transfer mixture to a bowl.
  2. Wipe the pan clean and return to medium-high heat. Lightly beat the eggs with ricotta, then season.
  3. Melt 10g butter in the pan, then add half the egg mixture, swirling it to cover the base. When just set, scatter half the flling and nigella seeds down the centre of the omelette, then fold the other side over the flling. Tilt the pan at an angle and carefully slide omelette onto a plate.
  4. Repeat with the remaining butter, egg mixture, flling and seeds.
  5. Serve garnished with dill sprigs and fresh fruite or home fries - or both!!
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