6 eggs, separated
6 tablespoons of warm water
Salt and black pepper to taste
1 1/2 tablespoons of butter or margarine
Filling
2 tablespoons of olive oil or vegetable oil
3 medium onions, chopped
4 tomatoes, peeled and diced
3 green peppers, chopped
Ricotta for garnish
6 eggs, separated
6 tablespoons of warm water
Salt and black pepper to taste
1 1/2 tablespoons of butter or margarine
Filling
2 tablespoons of olive oil or vegetable oil
3 medium onions, chopped
4 tomatoes, peeled and diced
3 green peppers, chopped
Ricotta for garnish
"Make the filling: heat the olive oil and fry the onions, tomatoes, and peppers". Reserve
In one bowl, beat the whites until stiff
In another bowl, beat the yolks until light and fluffy
Add warm water, salt, and black pepper to taste, beating constantly
Carefully mix in the yolks with the beaten whites
In a skillet, melt the butter or margarine (tilt the skillet to coat the bottom and sides)
Pour the egg mixture into the skillet, cover, and cook over low heat until it's fluffy and lightly browned on the bottom
Transfer to a moderate oven (170°C) and bake for 10-15 minutes or until the surface is dry
Gently press with your finger to see if it's ready; if not, continue baking in short intervals
Don't overbake; the omelette should be slightly puffed but still tender
"Make a small cut in the center, fill the omelette, and fold it in half, pressing gently so it doesn't open up"
Place on a warmed plate, garnish with strained ricotta, and serve immediately
Serves 6
