Ricotta and Carrot Omelette

Name: Ricotta and Carrot Omelette
Ingredients: Ricotta cheese; 1/4 cup whole milk; 4 eggs, lightly beaten; Salt to taste; Filling; 1 cup ricotta cheese; 1/4 cup olive oil; 1 tablespoon chopped fresh parsley; 1 tablespoon lemon juice; 1 small onion, finely chopped; 1 carrot, grated; Salt to taste; Topping; 1 tablespoon olive oil; 2 tomato halves, seeded and chopped; Salt to taste; Garnish; Large refrigerator

1
Ricotta cheese
2
1/4 cup whole milk
3
4 eggs, lightly beaten
4
Salt to taste
5
Filling
6
1 cup ricotta cheese
7
1/4 cup olive oil
8
1 tablespoon chopped fresh parsley
9
1 tablespoon lemon juice
10
1 small onion, finely chopped
11
1 carrot, grated
12
Salt to taste
13
Topping
14
1 tablespoon olive oil
15
2 tomato halves, seeded and chopped
16
Salt to taste
17
Garnish
18
Large refrigerator

Ingredients

1
Ricotta cheese
2
1/4 cup whole milk
3
4 eggs, lightly beaten
4
Salt to taste
5
Filling
6
1 cup ricotta cheese
7
1/4 cup olive oil
8
1 tablespoon chopped fresh parsley
9
1 tablespoon lemon juice
10
1 small onion, finely chopped
11
1 carrot, grated
12
Salt to taste
13
Topping
14
1 tablespoon olive oil
15
2 tomato halves, seeded and chopped
16
Salt to taste
17
Garnish
18
Large refrigerator

Directions

1
Ricotta cheese mixture
2
Preheat the oven to high temperature
3
Mix the eggs with milk and salt
4
Butter a large skillet and heat it over low flame
5
Add a small portion of the egg mixture and fry on both sides until golden. Reserve
6
Repeat with remaining omelette ingredients
7
Filling
8
Combine all filling ingredients and mix until smooth
9
Spread over the omelettes and roll them up
10
Arrange in a large refrigerator
11
Topping
12
Mix all topping ingredients and distribute over the omelettes
13
Heat in the oven, then transfer to a plate and serve.