» Vegetarian Recipes » Ricotta Omelet

Ricotta Omelet

(Serves 4)

Ingredients

• Eggs (females: 4 or males: 8), beaten 
• Fresh fat free ricotta cheese (females: 11 ounces or males: 14 ounces)
• 2 Cups mushrooms, sliced
• 1 Cup red bell peppers, finely chopped
• 1/3 Cup shallots, finely chopped
• 1 – 2 Heaped tablespoons of Tony Ferguson Fiber
• 1 Cup of canned asparagus, chopped into inch long sticks or ½ cup fresh asparagus, finely chopped
• 2 Tablespoons of fresh basil, finely chopped
• 2 Cloves of garlic, crushed
• 2 Tablespoons of olive oil
• Salt and pepper

Method

1. Place the eggs and ricotta in a blender and blend until mixture is smooth and creamy looking.
2. Pour the egg mixture into a large bowl and add all remaining ingredients, mixing well to combine. If the mixture looks too watery, add another ½ to 1 tablespoon of fibre gradually, combining well. Be careful not to add too much!
3. Heat half tablespoon of oil in a medium fry pan (ideally non – stick) on low to medium heat.
4. Add ¼ of omelet mixture making certain to spread evenly in the pan.
5. Cook one side until golden, then cook on the other side.
6. Repeat for the rest of the mixture.
7. Serve with a side salad.

Note:

• Be careful not to put too much mixture each time as this will make it harder to turn.
• Keep temperature settings at low to medium other wise the omelet may cook too quickly and burn.