Enjoy a twist on the traditional omelet with this oven-baked ricotta and ham version, which comes out beautifully fluffy and delicately browned on top. Baking it under foil preserves its moisture and softness, with a brief broil at the end to achieve slight golden perfection. This recipe is perfect for a weekend brunch or a light dinner, combining the creaminess of ricotta with the savory taste of ham in every bite. Letting it sit in the oven after baking ensures it stays puffy and warm until you’re ready to enjoy.
Ingredients
- Eggs: 4 large
- Ricotta cheese: 5.3 ounces (150 grams)
- Ham: 5.3 ounces (150 grams), diced
- Warm milk: 5 tablespoons (75 ml)
- Ground black pepper: to taste
- Salt: to taste
- Butter: 0.35 ounces (10 grams)
Step-by-Step Cooking Instructions
Prepare the Ham: Dice the ham into small cubes.
Mix the Eggs: Rinse the eggs, pat them dry, and crack them into a mixing bowl.
Add Milk and Seasonings: Pour in the warm milk, season with salt and pepper, and whisk everything thoroughly with a fork.
Combine with Ricotta and Ham: Add the ricotta cheese and diced ham to the egg mixture and stir until everything is evenly mixed.
Prepare the Baking Dish: Grease a baking dish with butter, pour in the omelet mixture, and smooth the top.
Bake: Place the dish in a preheated oven at 356°F (180°C) and bake for 20-25 minutes. If using foil, cover for the majority of the baking time, removing it 5 minutes before the end to allow the top to brown slightly and excess moisture to evaporate.
Serve this sumptuous oven-baked ricotta and ham omelet right out of the oven for a delightful meal that’s as nutritious as it is delicious. It’s sure to impress with its simplicity and elegant flavors!
