Miniature omelettes with ricotta

• eggs↗4
• flatleaf parsley↗small handful

  finely chopped, plus extra sprigs to serve

• chiveshandful

  finely snipped

• garlic clove↗1small

  finely chopped

• parmesan↗50g g

  freshly grated

• olive oil↗

  for frying

• ricotta↗250g tub g
• fresh basil↗handful

  torn

• parmesan↗50g g

  freshly grated

Step-by-step instructions

1. 1

   Beat the eggs with 2 tbsp water, then season if you want to. Mix in the parsley, chives, garlic and parmesan.

2. 2

   Heat a 23cm heavy-based frying pan on a medium heat with a little oil. When the oil’s hot, add a ladleful (about a third) of the egg mixture and tip the mixture so it covers the base. Reduce the heat and cook the omelette until just firm, then flip it over and cook the other side. Keep warm. Repeat to make three omelettes, adding a little extra oil to the pan each time.

3. 3

   Make the filling by combining the ricotta, basil, parmesan and some pepper. Spread mixture over each omelette, roll up loosely like a cigar and cut into thickish slices. Can be made up to 5 hrs ahead. Serve garnished with parsley.