First put the ricotta to drain in a thick mesh sieve for at least 10-15 minutes, so as to make it lose any whey and make it less watery.
Beat the eggs until they are slightly frothy on the surface, then add the ricotta (after passing it through the sieve, so as to make it more creamy) and mix together.

Also add Parmesan, salt, pepper and chopped basil and mix well, until a cream without lumps is obtained.

Grease the mold with oil, pour the mixture over and cook for about 30 minutes at 180 ° C in a pre-heated oven.

The ricotta omelette is ready, serve hot, warm or even cold, if you prefer.