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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray a non-stick 9 or 10 inch omelet pan with cooking spray. | 2. Place over medium high heat, add butter. | 3. When butter is melted add the prepared vegetables and basil. | 4. Cook stirring often just until spinach is wilted. | 5. Whisk together the eggs and ricotta cheese. | 6. Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan. | 7. When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes. | 8. Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese. | 9. Cut in half and serve on warmed plates. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby spinach leaf	1	cup		0.0	0.0	0.0	0.0
green onion	2		sliced	38.34	8.1508	1.3774	0.6674
button mushroom	4 -6		washed sliced	0.0	0.0	0.0	0.0
red pepper	1	fire	roasted diced	-	-	-	-
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
butter	1 -2	teaspoon		0.0	0.0	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
ricotta cheese	1/3	cup		143.84	2.5131	9.3083	10.7301
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
salt pepper				0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.