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Ingredientes
- 1/4 c. Extra virgin olive oil
- 1/4 c. Yellow onion, minced
- 1 Tbsp. Fresh basil, minced
- 1Â 1/2 c. Tomato, peeled and minced
- 1 c. Ricotta cheese
- 1/3 c. Parmesan cheese, freshly grated
- Â Â Salt, to taste
- 2 Tbsp. Fresh parsley, chopped
- 6 lrg Egg
- Â Â Salt and pepper, to taste
- 3 Tbsp. Butter
Direcciones
- SAUCE: Heat oil in a sauce pan. Add in rest of sauce ingredients and simmer 20 min.
- FILLING: Beat ricotta with two Tbsp. of parmesan, salt, and parsley till smooth. Set aside.
- OMELET: Beat Large eggs with remaining parmesan and salt and pepper to taste. Set aside. Heat butter in omelet pan or possibly large cast iron frying pan. Pour in egg mix and cook over low heat till puffy. Spread ricotta mix down middle and fold sides toward middle. Remove to a hot platter, seam side down. Cover with tomato sauce and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 3 servings | |
| Calories 596 | |
| Calories from Fat 455 | 76% |
| Total Fat 51.22g | 64% |
| Saturated Fat 20.21g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 491mg | 164% |
| Sodium 481mg | 20% |
| Potassium 437mg | 12% |
| Total Carbs 8.52g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.42g | 2% |
| Protein 26.89g | 43% |
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