Saturday, July 5, 2014

Little Green Onion & Ricotta Omelettes with Asian Dipping Sauce

Little is always more fun to eat. These Little Green Onion & Ricotta Omelettes by Nigel Slater are a good example. Savory little egg pancakes studded with green onion and cilantro and served with an Asian Dipping Sauce, they are a good little starter for a light summer meal. 


Nigel says, "Tiny, free-form omelettes the size of a large biscuit. Let them form their own shape in the pan. Eat them as they are, or with the simple dressing below."

Little Green Onion & Ricotta Omelettes
Adapted from Notes From the Larder by Nigel Slater
(Makes 6, Serves 3)

ricotta cheese: 1 cup (250g)
eggs: 4
green onions: 3
cilantro leaves: a handful
butter: 1 1/2 Tbsp (20g)

Mash the ricotta with a fork. Lightly beat the eggs and stir into the ricotta. Finely chop the green onions, then mix with the cilantro leaves. Fold them into the ricotta and egg mixture with a generous seasoning of salt and a little black pepper.

Melt the butter in a frying pan. When it starts to sizzle gently, pour a spoonful of the mixture in and let it settle into a small pancake, about 2 1/2 inches (6cm) in diameter. Add as many others as you can comfortably fit in the pan. Let them cook for a couple of minutes till lightly colored on the underside, then flip gently over and cook the other side for a minute. 

Lift the omelettes out onto warm plates and serve immediately.

A very simple dressing for the omelettes can be made by mixing a tablespoon each of fish sauce, lime juice, and soft brown sugar with a little chopped red chile and grated ginger to taste. (Note: I didn't have a red chile so I used a squirt of Sriracha sauce instead.)


Notes/Results: These are light little omelettes, kind of a little fritter / pancake sort of thing. They remind me of the scallion pancakes at a favorite Chinese food restaurant. The ricotta makes them light and they have plenty of flavor from the green onion and scallion. The dressing goes well with them and adds a good combination of salt, sweet and heat. I made a half batch and used a medium ice cream scoop to make three of them. They did spread a bit and I probably could have scooped smaller and made four or six but two on a bed of spinach, with the sauce worked well as a starter. Quick, simple and tasty, I would make them again.



The theme this week at I Heart Cooking Clubs is Starters and Nibbles. You can see what everyone made by checking out the picture links on the post.

 

15 comments:

  1. They look delicious! I love the light and fluffy texture ricotta brings to pancakes and omelettes.

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  2. What a nice idea, but I think you have a little mistake in your recipe. mg means milligrams to me, that's too less ricotta, just a hint. I think one cup of ricotta is about 250 grams (g) or 0,25 kg

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  3. I can imagine amazing texture of these with the use of ricotta

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  4. Good eye--thanks for catching that typo. It obviously should have been g for grams = about a cup as written in the book--not sure how that 'm' worked it's way in there--must be clumsy fingers. ;-) It's fixed now.

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  5. I'm intrigued by these! The idea of the dipping sauce is so interesting with the egg and ricotta!

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  6. kitchen flavoursJuly 7, 2014 at 11:23 AM

    Hi Deb,
    This was one of the recipe out of the many that I've bookmarked to make! And it looks delicious! Perfect as a "small" meal or part of a main. Eggs are always a favourite, so this would definitely receive the thumbs up in my house!

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  7. Debra EliotseatsJuly 8, 2014 at 9:31 PM

    What a great summer meal!

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  8. Couscous & ConsciousnessJuly 8, 2014 at 10:39 PM

    I can just imagine how delicious these were, Deb, and the dressing on the side sounds just perfect.

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  9. To tell you how much, I like this recipe, I was printing it up and my printer stopped and I have not been able to fix it so I am actually hand writing it. It reminds me of the days when I had to do that with any good recipe I found in a cookbook. Now, I am spoiled. I hope to make this for dinner. It is my dream dish.

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  10. Hi, I made these yummy pancakes but I forgot the scallions. That is because I wrote it by hand and I didn't write them down. I had no cilantro and I knew I needed green so I added some baby spinach. I added soy sauce to the pancakes and they disappeared almost immediately. Thanks so much for the recipe. I want to try it again correctly. I did send people who saw the dish here to get the correct recipe.

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  11. Please come on over and see what I did, Deb. http://bizzybakesb.blogspot.com/2014/07/little-green-omelettes.html

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  12. Omelettes with a dipping sauce...now that's a novel idea! I love all the flavors in this dish and it seems like a fun thing to make and eat. Bookmarking this one for sure!

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  13. These seem like the perfect way to start a meal. Or just as a meal. The dipping sauce sounds easy enough to make all the time.

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