Ricotta Omelette |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 eggs, separated | 1 cup part skim Ricotta | 1 tablespoon chopped fresh parsley |
| salt and pepper to taste | 1 tablespoon butter | |
| 1 | Beat egg yolks until creamy. Combine with ricotta and beat until blended. Add parsley, salt and pepper and mix. Beat egg whites until stiff and fold into cheese mixture. Melt butter in ovenproff skillet. Pour in omelette and cook over low heat lightly browned on bottom. Place in broiler, about 2 inches from heat, and brown on top. Cut into wedges and serve immediately. |