Whipped Ricotta Omelette with Sausage
Great for brekkie, lunch, or even dinner! Filling and satisfying we’ve paired our popular Classic Aussie Bangers with a fluffy omelette that will melt in your mouth.
What You Need
- 1 pack Three Aussie Farmers Classic Aussie Bangers
- 12 small tomatoes on truss
- 1 cup ricotta
- ¼ cup pecorino, grated
- 6 eggs
- 2 Tbsp. olive oil
- 50g rocket leaves
- 1 Tbsp. white wine vinegar
How To Make It
- Cook sausages according to pack instructions and set aside.
- Using the same pan, over med-high place truss tomatoes into the pan and cook for 2 mins or until they begin to blister, then set aside.
- In a bowl, combine ricotta and pecorino until smooth.
- Whisk eggs and season with salt and pepper, pour into a fry-pan over med. heat and cook for approx. 2 mins until the egg starts to lift at the edges.
- Pour ricotta mix over half of the egg, cook for approx. 2 mins, then flip uncovered side of egg over top of the ricotta and cook for a further 2 mins.
- Carefully remove egg from pan and fold in half again before placing on a plate.
- In a separate bowl, toss rocket in olive oil and vinegar and transfer to the plate.
- Place tomatoes and sausages onto the plate.
- Serve and enjoy!
Dan & Steph have put together a simple blend of quality Aussie beef and pork to make a snag that goes with everything!
Just a good old fashioned sausage with subtle flavours of white pepper, marjoram and garlic, it’s sure to be a family favourite.
