Wednesday, August 12, 2009

Ricotta Omelette

I cannot remember where I found the recipe for this light omelette, its copy-pasted into my files without any attribution but I will try to look through my cookbooks and favorite websites so I can properly credit the original cook or chef.

16 oz ricotta
4 eggs
1/4 cup Parmesan cheese
1/4 c milk
Salt and pepper to taste
1 tbsp flour or cornstarch
Minced basil and mint to taste (or use dried)
Thinly sliced tomato for top

Break up eggs and mix in the rest of the ingredients. Bake at 375 for 35-40 minutes .

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