| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese, Eggs |
3 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Yellow onion; chopped |
| 1 |
tb |
Fresh basil; chopped |
| 1 1/2 |
c |
Tomato; peeled and chopped |
| 1 |
c |
Ricotta cheese |
| 1/3 |
c |
Parmesan cheese; freshly grated |
|
|
Salt; to taste |
| 2 |
tb |
Fresh parsley; minced |
| 6 |
lg |
Egg |
|
|
Salt and pepper; to taste |
| 3 |
tb |
Butter |
INSTRUCTIONS
SAUCE
FILLING
OMELET
SAUCE: Heat oil in a sauce pan. Add rest of sauce ingredients and simmer 20
minutes.
FILLING: Beat ricotta with two tablespoons of parmesan, salt, and parsley
until smooth. Set aside.
OMELET: Beat eggs with remaining parmesan and salt and pepper to taste. Set
aside. Heat butter in omelet pan or large cast iron frying pan. Pour in egg
mixture and cook over low heat until puffy. Spread ricotta mixture down
middle and fold sides toward middle. Remove to a warm platter, seam side
down. Cover with tomato sauce and serve immediately.
Recipe by: Margaret Gin - One Pot Meals
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
10, 1998
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