Stuffed Omelette

Name: Stuffed Omelette
Yield: 10
Ingredients: 4 lightly beaten eggs; 1/4 cup milk; Salt to taste; 1 fine-grated carrot (170g); 1 cup ricotta; 4 sprigs of parsley and chopped leaves; 1/2 medium finely chopped onion; Salt to taste; 1 tablespoon lemon juice; 1/4 cup olive oil; 2 seedless tomatoes, diced

1
4 lightly beaten eggs
2
1/4 cup milk
3
Salt to taste
4
1 fine-grated carrot (170g)
5
1 cup ricotta
6
4 sprigs of parsley and chopped leaves
7
1/2 medium finely chopped onion
8
Salt to taste
9
1 tablespoon lemon juice
10
1/4 cup olive oil
11
2 seedless tomatoes, diced

Ingredients

1
4 lightly beaten eggs
2
1/4 cup milk
3
Salt to taste
4
1 fine-grated carrot (170g)
5
1 cup ricotta
6
4 sprigs of parsley and chopped leaves
7
1/2 medium finely chopped onion
8
Salt to taste
9
1 tablespoon lemon juice
10
1/4 cup olive oil
11
2 seedless tomatoes, diced

Directions

1
Mix the eggs with milk and salt
2
In a 21 cm diameter frying pan, greased with butter, place small portions of eggs like a pancake
3
Fry both sides over low heat until golden brown
4
Be careful to grease the frying pan before adding the eggs
5
Mix the carrot, ricotta, parsley, onion, salt, lemon juice, and olive oil
6
Form a paste
7
Pass this paste through all the omelettes and roll them up
8
Arrange in a refrigerator-safe form and spread the tomatoes seasoned with salt and a thread of olive oil on top
9
Place in a preheated oven at 200°C to warm
10
Serve afterwards
11
It makes 10 stuffed omelettes
12
147 calories per unit.