Tomato, Basil, and Ricotta Omelette
5
Points®
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
4 large egg(s)
Egg whites
4 large
Table salt
0.75 tsp
Black pepper
0.25 tsp
Olive oil
4 tsp
Uncooked onion(s)
1 medium
Garlic
2 medium clove(s)
Dried basil
1 tsp
Plum tomato
1 medium
Fat-free ricotta cheese
0.25 cup(s)
Shredded part skim mozzarella cheese
0.25 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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.