1\/2 oz. Prosciutto, chopped
\n2 T. chopped Fresh Basil
\n2 T. part skim Ricotta Cheese
\n3 Eggs
\n1 T. Water
\nSalt & Pepper
\n1 T. whipped Butter
\n1 T. Parmesan Cheese<\/p>\n
Combine ham, basil, and ricotta cheese; stir to combine. Using a fork, in a separate small mixing bowl combine eggs, water, salt and pepper and beat until combined. In 9″ skillet, melt 2 tsp. butter; add egg mixture and cook over medium-high heat until bottom of omelet is set and lightly browned, 1 – 2 minutes. Spoon prosciutto mixture over half the omelet. Using a spatula, loosen omelet around edges, then fold omelet in half and slide onto flame proof plate. Brush with butter, sprinkle with parmesan cheese and broil until cheese is melted, 30 seconds.<\/p>\n
Yield: 2 servings
\nCalories: 195
\nFat: 14g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 oz. Prosciutto, chopped 2 T. chopped Fresh Basil 2 T. part skim Ricotta Cheese 3 Eggs 1 T. Water Salt & Pepper 1 T. whipped Butter 1 T. Parmesan Cheese Combine ham, basil, and ricotta cheese; stir to combine. Using a fork, in a separate small mixing bowl combine eggs, water, salt and pepper and beat until combined. In 9″ skillet, melt 2 tsp. butter; add egg mixture and cook over medium-high heat until bottom of omelet is set…<\/p>\n