Mushroom and Ricotta Omelette
Mara Alpizar
Are you out of ideas for breakfast? Look no further and try this mushroom and ricotta omelette and start your day with all the energy you need. Plus, this breakfast is made with easily accessible ingredients, don’t miss it!Did you know? Ricotta is a highly nutritious product, as it contains less fat than cheeses and is also a source of protein.Click to see more breakfasts!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
1
Servings
  • 3 tablespoons onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup button mushrooms, sliced
  • 3 tablespoons epazote, finely chopped
  • salt
  • pepper
  • 1 1/2 cups requesón
  • salt
  • pepper
  • 2 eggs
  • toast
Preparation
25 mins
15 mins
Low
  • Cook the onion, garlic, and mushrooms in a skillet with a little oil for 5 minutes or until they start to look golden. Add the epazote, salt, and pepper, and cook for 3 more minutes. Let cool.
  • In a bowl, mix the ricotta with salt and pepper. Set aside.
  • Cook the egg in a skillet with a little oil, spread it out, and cook over medium heat for 3 minutes. Add the ricotta in the middle of the egg, add the mushrooms, and cook for 3 more minutes. Fold it in half and finish cooking for the necessary time.
  • Serve the mushroom and ricotta omelette and pair with toasted bread.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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