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