Manicotti Omelet Recipe
Light and fluffy omelet filled with a spinach and ricotta blend, served with bacon & cream cheese grits with gouda
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Omelet Filling
Bacon & Cream Cheese Grits
Method
Omelet Preparation
- 1
Sauté Spinach
In a medium skillet, heat olive oil over medium heat. Add the fresh spinach and cook until wilted, about 2-3 minutes.
- 2
Mix Filling
In a bowl, combine the sautéed spinach, ricotta cheese, salt, and black pepper. Mix well until fully combined.
- 3
- 4
Cook Omelet
Heat a non-stick skillet over medium heat. Pour in the egg mixture and cook until the edges start to set. Gently lift the edges with a spatula, allowing uncooked egg to flow to the edges.
- 5
Fill and Fold
Once the omelet is mostly set, spoon the spinach and ricotta mixture onto one half of the omelet. Carefully fold the other half over the filling and cook for an additional 1-2 minutes until fully cooked.
Bacon & Grits Preparation
- 6
- 7
- 8
Add Cream Cheese and Gouda
Once the grits are cooked, stir in the cream cheese and gouda cheese until melted and creamy. Season with salt and black pepper to taste.
- 9
Serve
Serve the omelet warm alongside the creamy grits, topped with crumbled crispy bacon.
