Name: Creamy Mushroom and Ricotta Omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Italian
Ingredients: 2 large eggs; 1/2 cup ricotta cheese; 1 cup mushrooms (sliced); 1 tablespoon butter; 1 tablespoon olive oil; Salt and pepper to taste; 1 teaspoon fresh thyme (or herbs of choice); 1 tablespoon chopped parsley (for garnish)

This creamy mushroom and ricotta omelette is the ultimate comfort food. A fluffy omelette filled with rich, sautéed mushrooms, smooth ricotta cheese, and herbs, offering the perfect balance of savory and creamy. Ideal for a quick dinner, this dish brings together earthy flavors and indulgent textures in every bite.

Recipe Tips and Tricks

Don’t Overcrowd the Pan: When sautéing mushrooms, avoid adding too many at once, as this will cause them to release moisture and become soggy. Cook in batches for a perfect sear.
Use Fresh Eggs: For a fluffier omelette, opt for fresh eggs, which create a lighter texture.
Low and Slow: When cooking the omelette, use low heat to ensure a soft and tender finish, rather than a dry or overcooked texture.
Ricotta Substitute: If you don’t have ricotta, cream cheese or cottage cheese can provide a similar creamy texture.

Why You’ll Love This Recipe

This creamy mushroom and ricotta omelette is not just any omelette—it’s a luxurious dinner that combines rich textures and bold flavors. The sautéed mushrooms add an earthy depth, and the creamy ricotta balances the savory components perfectly. Whether you’re looking for something quick yet satisfying or trying to impress guests with minimal effort, this omelette is a winner. The eggs create a fluffy, tender base, while the cheese gives it a velvety richness. It’s versatile enough to pair with a simple salad, and it works as a fulfilling meal for both vegetarians and non-vegetarians alike.

Yield: 1 serving

Creamy Mushroom and Ricotta Omelette

A creamy mushroom and ricotta omelette, combining rich flavors and soft textures—perfect for a quick and indulgent dinner.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

2 large eggs
1/2 cup ricotta cheese
1 cup mushrooms (sliced)
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon fresh thyme (or herbs of choice)
1 tablespoon chopped parsley (for garnish)

Instructions

Sauté the Mushrooms: Heat the olive oil and butter in a non-stick pan over medium heat. Once hot, add the mushrooms and sauté for 5-7 minutes until golden brown. Season with salt, pepper, and thyme.
Prepare the Omelette: While the mushrooms cook, whisk the eggs in a bowl until well-beaten. Season with salt and pepper.
Cook the Omelette: Once the mushrooms are done, push them to one side of the pan and pour the eggs into the other side. Let them cook for about 1-2 minutes, gently lifting the edges to let the uncooked eggs flow to the bottom.
Fill and Fold: Spoon the ricotta onto the omelette along with the cooked mushrooms. Carefully fold the omelette over the filling, letting it cook for another minute to ensure it’s set but still soft inside.
Serve: Slide the omelette onto a plate, garnish with fresh parsley, and serve immediately.

Notes

For a fluffier omelette, you can add a teaspoon of water or milk to the eggs before whisking. The moisture helps the omelette rise and remain soft. Make sure to use a non-stick pan to prevent the eggs from sticking and ensure easy flipping.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 581Total Fat 45gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 24gCholesterol 441mgSodium 657mgCarbohydrates 16gFiber 4gSugar 4gProtein 30g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Mushrooms: Opt for fresh, firm mushrooms such as cremini, white button, or a mix of wild varieties for extra flavor. Avoid pre-sliced mushrooms, as they can dry out during cooking.
Ricotta: Fresh ricotta is ideal for its soft, creamy texture. If you can’t find ricotta, consider substituting with mascarpone or even a soft goat cheese for a unique flavor.
Eggs: The base of any omelette, eggs should be fresh and at room temperature for the fluffiest texture.
Herbs: Fresh thyme, parsley, or chives add brightness and depth to the dish. Dried herbs can also be used if fresh aren’t available, but fresh is always best.
Butter/Oil: For a rich and golden omelette, a mix of butter and a small amount of olive oil gives both flavor and a non-stick finish.

Variations and Substitutions

Vegan Option: Swap the eggs for a plant-based egg alternative (such as chickpea flour-based omelette mix) and substitute ricotta with vegan ricotta or cashew cream for a dairy-free version.
Add Protein: If you’re craving more protein, try adding cooked chicken breast, turkey, or even crispy bacon pieces into the filling.
Add Vegetables: For extra nutrition, you can toss in some spinach, bell peppers, or even sun-dried tomatoes for a burst of flavor.
Cheese Variations: Try swapping ricotta for feta, goat cheese, or cream cheese depending on your taste preferences.

Storage Options

This omelette is best enjoyed immediately, as it can lose its delicate texture if stored. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in a non-stick skillet over low heat to avoid overcooking the eggs.