Tomato, Basil, and Ricotta Omelette
- Total Time
To make individual omelettes, use 1 large egg and 1 egg white beaten with 1⁄8 teaspoon salt and a pinch of pepper, then divide the cheese filling into fourths.
egg white(s)4 large
table salt¾ tsp
black pepper¼ tsp, freshly ground
olive oil4 tsp
uncooked onion(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, minced
dried basil1 tsp
plum tomato(es)1 medium, chopped
fat-free ricotta cheese¼ cup(s)
shredded part-skim mozzarella cheese¼ cup(s)
- Lightly beat the eggs, egg whites, 1⁄2 teaspoon of the salt, and 1⁄8 teaspoon of the pepper in a medium bowl; set aside.
- Heat 2 teaspoons of the oil in a large nonstick skillet over high heat. Add the onion, garlic, basil, and the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; cook, stirring occasionally, until the onion softens, about 2 minutes. Add the tomato; cook until wilted, about 2 minutes. Transfer to a bowl and stir in the ricotta and mozzarella cheeses.
- Wipe out the skillet with a paper towel and return it to high heat; add the remaining 2 teaspoons oil. Pour in the egg mixture and cook, lifting the edges frequently with a spatula to allow the uncooked egg to flow underneath, until the eggs are just set, about 3 minutes. Spoon the cheese mixture over half of the eggs; folding the eggs over with a spatula to enclose the filling. Cook, turning once, until the filling is heated through, about 2 minutes. Cut the omelette in to 4 pieces and serve at once. Yields 1⁄4 of omelette per serving.