A lazy Sunday breakfast of herb ricotta omelets with crispy chickpeas and pan-roasted mushrooms. Simple 3-egg omelets made extra special with fresh parsley, chives, and oregano…and a little creamy ricotta cheese.
There’s nothing better than enjoying a beautiful omelet over the weekend. Maybe with a cup of coffee and a good book to complete the relaxing scene. And as simple as omelets can be, I always like adding in a lot of flavor…usually in the form of herbs. Fresh herbs – parsley, oregano, and chives – are definitely the star of these ricotta omelets. They add bright, herbaceous flavor to the simple eggs. And the ricotta cheese adds a little bit of richness to contrast them. I cook the omelets until golden and slightly sizzled on the edges.
For an extra layer of heartiness (and to turn this into a really satisfying meal), I’m topping the ricotta omelets with crispy chickpeas and shiitake mushrooms that have been seasoned with a splash of vinegar. A combination that I know I’ll be making over and over again on Sunday mornings, and I hope you do, too.
Add a slice or two of jammy whole grain toast on the side for the ultimate balanced breakfast! A nice change of pace to my typical sweet breakfast cravings…Print
Herb Ricotta Omelets with Chickpeas & Mushrooms
simple herb ricotta omelets topped with crispy chickpeas & pan-roasted mushrooms
yield: 2 (3-egg) omelets
- 1 (15 oz) can chickpeas (or “garbanzo beans”)
- olive oil
- kosher salt
- 1 lb shitake mushrooms, trimmed
- 1 tbsp white wine vinegar
- 6 eggs
- ¼ cup milk
- freshly cracked black pepper
- 2 tbsp chopped parsley
- 2 tbsp chopped chives
- 2 tsp chopped oregano
- 4 oz part-skim ricotta cheese
- Drain the chickpeas in a colander and rinse them in cold water. Transfer them to a paper towels and pat completely dry. Heat a large skillet over medium heat. Add enough olive oil to coat the bottom. Add the chickpeas. Cook until golden and crisp. Season well with salt. Transfer the crispy chickpeas to a plate lined with paper towels and reserve.
- Add a little bit more oil to the skillet, along with the mushrooms. Cook until golden and tender. Stir in the white wine vinegar and season well with salt. Keep warm over low heat.
- Meanwhile, whisk the eggs really well until foamy. Whisk in the milk and a good pinch of salt and freshly cracked black pepper. Add the herbs.
- Heat two 10” non-stick pans over medium-low heat. Add a tablespoon of olive oil to each pan. Once the oil is hot, whisk the egg mixture again and distribute half into each pan.
- Cook the eggs until golden on the bottom and starting to set around the edges. Dollop the ricotta cheese over the eggs. Fold each omelet in half. Cover each pan and continue to cook for about 3-4 minutes until the eggs are cooked through.
- Transfer the omelets to a plate and top with the mushrooms and crispy chickpeas. Garnish with any extra herbs and serve warm.