"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spinach-Ricotta Omelet Recipe

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This recipe for Spinach-Ricotta Omelet, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Britt Hartshorn
Added: Sunday, July 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 t olive oil, divided
1 medium shallot, minced
6 oz. fresh baby spinach
1/4 cup part-skim ricotta cheese
3 T bottled salsa
3 large eggs
3 large egg whites
1 T water
1/4 t salt
1/4 t pepper
2 T grated parmesan cheese

Directions:
Directions:
Heat 1 teaspoon of oil in a 10-inch skillet over medium heat. Add shallot, cook until soft, stirring well. Addspinach, saute until wilted stirring well. Transfer to bowl, stir in ricotta and salsa. Heat 2 teaspoons of oil in a skillet over medium heat. Combine eggs, egg whites, and water in a bowl. Whisk until blended well. Add salt and pepper and whisk again. Pour egg mixture into skillet and cook until edges are set. Pull in cooked edges usinga spatula. Tip pan and rotate until there is just a little uncooked egg in the middle. Add spinach mixutre evenly to top of omelet, sprinkle with cheese. Cook 20 seconds, remove from heat. Run spatula around omelet edges. Fold the omelet in half. Serve with additional salsa.

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
18 mins.

 

 

 

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