An easy asparagus omelette recipe with creamy ricotta cheese, fresh chives, and fragrant thyme for a slow-living Spring day. This Italian breakfast dish celebrates the essence of seasonal Italian ingredients.
AN ITALIAN OMELETTE FOR AN ITALIAN EASTER BREAKFAST
I made this asparagus omelette for Easter Monday (Pasquetta) in Italy, a day traditionally spent picnicking in the beautiful villas of Rome. We will enjoy a mix of Italian delicacies like colomba pasquale (Easter panettone), pizza romana (Italian cheese bread), boiled eggs, corallina (Roman salami), and, of course, chocolate eggs—all true Italian Easter traditions.
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Italian Omelette with Ricotta and Asparagus
Ingredients
- 2 eggs
- 2 tbsp ricotta cheese
- 1 tsp finely chopped chives 2-3 sprigs
- 2-3 asparagus spears
- 1 tsp resh thyme leaves 2 sprigs
- salt & pepper
- 1 tsp extra-virgin olive oil
Instructions
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Chop the chives finely.
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To clean the asparagus: Soak them in a mixture of ½ cup baking soda, ½ cup white vinegar, and 2-3 liters of water for a few minutes. Then, bend each asparagus stem until it naturally breaks. Keep only the top, which is the edible part.
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Steam the asparagus tops (about 5 minutes) with a pinch of salt. Slice them into ½-inch pieces.
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Beat the eggs in a bowl, adding a pinch of salt and pepper. Mix in 1 tablespoon of ricotta.
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Heat olive oil in a small non-stick pan. Pour in the eggs and rotate the pan to spread them evenly.
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Cook over medium-low heat until the sides are cooked but the center remains soft.
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Add the remaining ricotta, asparagus, chives, and thyme to the center of the omelette. Lower the heat and cook for about 30 more seconds.
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Check if the omelette is ready by gently shaking the pan. If it slides around, it’s ready to be folded.
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Don’t worry if the center seems slightly uncooked—it will continue to cook once folded, remaining soft and tender.
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Fold the omelette over using a spatula and serve hot.
Enjoy your Ricotta and Asparagus Omelette, a perfect Italian breakfast or Easter brunch recipe to celebrate the flavors of Spring!
Claudia