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Catholic Recipe: Ricotta Omelet


  • 2 tablespoons flour
  • 1 tablespoon milk
  • 4 eggs, lightly beaten
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/2 pound ricotta, sieved
  • 2 tablespoons warm water
  • 2 tablespoons grated Parmesan cheese
  • 1 can (8 ounces) tomato sauce (optional)


Serves: 4

Prep Time: 30 minutes

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Italy


Food Categories (3)


Feasts (2)

Also Called: Fritatta di Ricotta


Blend flour with milk; add beaten eggs, salt; mix well. Melt butter in small, heavy skillet. Add 2 tablespoons egg mixture. Cook 3 minutes on each side. Make as many small omelets as mixture allows. Reserve omelets.

Mix ricotta, water, Parmesan cheese. Place 2 tablespoons cheese mixture on each omelet; fold. When all omelets are folded, reheat in butter and serve plain or with tomato sauce. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965