Recipe: Roasted Radish and Herbed Ricotta Omelet

updated Jan 29, 2020
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(Image credit: Erin Alderson)

Roasting radishes may be one of my favorite spring treats. The bite of raw radishes gives way to a sweet, earthy flavor once they’ve spent some time in the oven. An omelet might seem like an odd pairing for these radishes, but I love the roasted radish flavor alongside eggs and herbs.

(Image credit: Erin Alderson)

When I was in college and trying to eat healthier after my freshman year of binging on all the things the cafeteria had to offer (I’m looking at you chocolate chip pancakes smothered with butter and whipped cream), I turned to eating egg white omelets most mornings. The same guy would always be manning the omelet station (he was pretty legendary) and I studied his technique, every day.

(Image credit: Erin Alderson)
(Image credit: Erin Alderson)

I attribute this intense studying to my ability to make omelets with ease. With proper equipment, namely an 8-inch non-stick skillet and sturdy spatula, along with a good-sized pat of butter, an omelet comes together fairly quick and can be filled with so many good things.

(Image credit: Erin Alderson)
(Image credit: Erin Alderson)

For this omelet in particular, I recommend making or finding fresh ricotta. Also, I prefer the mellow flavor of the French Breakfast Radish (plus it does have “breakfast” in the title!) but I’ve found roasting some of the other, more common varieties work as well.

(Image credit: Erin Alderson)

Roasted Radish and Herbed Ricotta Omelet


Nutritional Info


For the roasted radishes:

  • 1 cup

    thinly-sliced French Breakfast radishes, or other radish variety

  • 2 teaspoons

    olive oil

  • 1/4 teaspoon

    sea salt

For the ricotta:

  • 1/4 cup

    plus 2 tablespoons fresh whole milk ricotta

  • 2 teaspoons

    minced fresh chives

  • 1 teaspoon

    minced fresh thyme

  • 1 teaspoon

    minced fresh flat leaf parsley, plus extra for topping

For the eggs:

  • 4

    large or extra-large eggs

  • 2 tablespoons

    whole milk

  • 1/2 teaspoon

    sea salt

  • 1/4 teaspoon

    black pepper

  • 1 tablespoon



  1. To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).

  2. In a small bowl, combine the ricotta with the minced herbs.

  3. To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.

  4. Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.

  5. Repeat to make the second omelet. Serve both omelets immediately.

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