Catholic Recipe: Ricotta Omelet
Also Called: Fritatta di Ricotta
DIRECTIONS
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
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