Tomato, Basil, and Ricotta Omelette

2
Total Time
16 min
Prep
6 min
Cook
10 min
Serves
4
Difficulty
Easy
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.

Ingredients

egg(s)

4 large

egg white(s)

4 large

table salt

¾ tsp

black pepper

¼ tsp, freshly ground

olive oil

4 tsp

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), minced

dried basil

1 tsp

plum tomato(es)

1 medium, chopped

fat-free ricotta cheese

¼ cup(s)

shredded part-skim mozzarella cheese

¼ cup(s)

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

Spray a small nonstick skillet with cooking spray, and proceed with the recipe as directed, allowing 1 to 2 minutes for the eggs to set.

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