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Catholic Recipe: Ricotta Omelet

    INGREDIENTS

  • 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)
  • Details

  • Serves: 4
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

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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