Onion and Ricotta Omelette

Serves 1
Date made: 3/5/2011

4 egg whites*
1/4 c milk*
1/2 c onions, diced
2-3 Tbsp ricotta
1/2 tsp dried chives
1/2 tsp dried oregano
salt and pepper to taste

Saute onions in small skillet with 1 Tbsp olive oil or canola oil until soft.  Combine egg whites and milk and beat together until mixed well.
Spread out onions evenly over skillet.  Pour egg mixture over onions and allow to eggs to cook and harden.  When ready, flip over. Add ricotta, chives, oregano, salt, and pepper to one half of the omelette.
Fold uncovered side of omelette over the ricotta side.  Flip and cook as desired.


I had ricotta and egg whites left over from the gratin recipe, so I decided to make an omelette!  Not to brag or anything, but it was a pretty darn good omelette, a great way to start off the day!