Ingredients
-
1 cup baby spinach leaves, lightly packed
-
2 green onions, sliced
-
4 -6 button mushrooms, washed and sliced
-
1 fire roasted red pepper, diced
-
1 tablespoon fresh basil
-
1 -2 teaspoon butter
-
4 eggs (or egg substitute equivalent to 4 eggs)
-
1/3 cup ricotta cheese
-
2 tablespoons parmesan cheese, grated
-
salt and pepper
Instructions
- Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
- Place over medium high heat, add butter.
- When butter is melted add the prepared vegetables and basil.
- Cook stirring often just until spinach is wilted.
- Whisk together the eggs and ricotta cheese.
- Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
- When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
- Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
- Cut in half and serve on warmed plates.