Recipe - Ricotta Cheese Omelet

SAUCE
One fourth cup Olive oil
One fourth cup Yellow onion; chopped
1 tablespoon Fresh basil; chopped
1 One half cup Tomato; peeled and chopped

FILLING
1 cup Ricotta cheese
1/3 cup Parmesan cheese; freshly
grated
Salt; to taste
2 tablespoon Fresh parsley; minced

OMELET
6 lg Egg
Salt and pepper; to taste
3 tablespoon Butter

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