Mini Omelette Rolls Stuffed with Ricotta and Peppers


  • 3 medium Eggs, beaten
  • 1 knob of butter
  • 250g Ricotta cheese
  • 285g jar Sacla’ Antipasti Trio of Roasted Peppers


  1. Season eggs and add to a smally frying pan of melted hot butter
  2. Tilt pan for mixture to spread, cook for a couple of minutes until edges begin to cook then loosen with a knife
  3. When cooked, remove and sit on a board to cool a little
  4. Mix ricotta with peppers, spoon mixture down middle of omelette and roll
  5. Slice and transfer to a serving plate
Serves: 4Cooking time: Share recipeReview this recipe


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