Fluffy Mushroom, Ricotta & Chive Omelette
Discover our recipe for a fluffy mushroom, ricotta and chive omelette. This light and airy dish, ready in 25 minutes, combines the fluffy texture of the omelette with the richness of golden mushrooms and the freshness of ricotta. An elegant and economical recipe for a simple yet sophisticated meal.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Clean the mushrooms, slice them. Heat oil and butter in a pan. Sear mushrooms without stirring for 2-3 min, then stir and cook for 4-5 min until golden. Season with salt and pepper and set aside.
- 2
Separate the egg whites from the yolks into two clean, dry bowls. Add a pinch of salt to the yolks and whisk lightly.
- 3
Beat the egg whites with an electric mixer until stiff peaks form.
- 4
Gently fold one third of the beaten egg whites into the yolks with a spatula, then add the rest, lifting the mixture to preserve the air.
- 5
In a non-stick pan, melt the butter. Pour in the omelette batter, cover, and cook over medium-low heat for 4-5 min, until the bottom is golden and the top is set.
- 6
Place the omelette on a plate, top with warm mushrooms, quenelles of ricotta, and chopped chives. Pepper and serve immediately.
- Cleanliness: Perfectly degreased utensils and bowls are non-negotiable for successful egg whites.
- Mushrooms: Salt them only at the end of cooking to prevent them from releasing too much water.
- Lid: A transparent lid allows you to monitor the cooking without losing steam.
- Ricotta: Drain it well in a fine sieve before using so it doesn't make the omelette soggy.
- Serve this omelette with a crunchy green salad and a light vinaigrette. A glass of dry aromatic white wine (like a Sauvignon Blanc) or a light red (Pinot Noir) will pair wonderfully with the mushrooms.
- Truffle: Add a few slices of black truffle or a drizzle of truffle oil to the omelette before serving.
- Spinach: Incorporate 100g of chopped and well-drained spinach with the mushrooms at the end of cooking.
- Parmesan: Incorporate 2 tablespoons of finely grated parmesan into the egg yolks.
- Fine Herbs: Add chopped chervil and tarragon with the chives.
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