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One-Pot Italian Ricotta and Tomato Omelet
The secret to this incredibly tender omelet is whisking rich ricotta directly into the eggs before they hit the pan. Fresh tomatoes cook down with Italian herbs and a hint of coconut sugar to build a savory, jammy base. It's a Mediterranean-inspired breakfast that feels luxurious but requires very little fuss. You'll love how the cheese melts into the eggs, creating a soft, custardy texture.
Equipment
- Instant Pot
Ingredients
- 1 pound (454 g) tomatoes, peeled, roughly diced
- 1 tablespoon tomato paste
- 1 teaspoon coconut sugar
- 1 cup ricotta cheese
- 4 eggs
- 3 tablespoons olive oil
- 1 tablespoon Italian seasoning mix
- ¼ cup fresh parsley, chopped
- ¼ teaspoon salt
Instructions
- 1Coat the inner pot of your multicooker with olive oil and set it to the sauté function. Add the diced tomatoes, coconut sugar, Italian seasoning, chopped parsley, and salt. Stir the mixture well and cook for about 15 minutes, stirring occasionally, until the tomatoes are completely soft. Cooking them down concentrates their flavor and prevents a watery omelet.
- 2While the tomatoes cook, whisk the eggs and ricotta cheese together in a separate bowl. Pour this egg mixture into the pot with the softened tomatoes and stir everything to combine. Cook for another 3 minutes until the eggs are set.
Notes
- Serve: Enjoy this hot straight from the pot for the best texture and flavor.
- Tip: If you don't have coconut sugar, a pinch of regular cane sugar works just as well to balance the acidity of the tomatoes.
- Swap: Fresh basil makes a great alternative to parsley if you have it on hand.
Recipe Details
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