Categories: April

Ingredients

• 1 tbsp extra-virgin olive oil
• 200g ricotta, sliced or crumbled
• 1/2 tsp coarsely ground mixed white, black and pink peppercorns
• 3 large eggs
• few fresh thyme sprigs, to garnish (optional)

Directions

1. Heat the oil in a 20cm non-stick frying pan over a medium heat. Add the ricotta and sprinkle with the ground peppercorns. Cook for 2 minutes without stirring, to heat.

2. Preheat the grill to high.

3. Whisk the eggs lightly with a dash of cold water and a couple of pinches of salt in a large bowl. Pour in and around the ricotta. Reduce the heat to low and cook for 4-5 minutes until the omelette is almost cooked. Flash the omelette under the hot grill for 1-2 minutes to cook the top.

4. Serve garnished with thyme, if using, a green salad and crusty bread.

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