Mediterranean Three Cheese Omelette
I threw this together with some leftover ingredients I had laying around. It was easy to make and very delicious so I thought I would post it.
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 clove garlic minced
- salt & pepper to taste
- 3 large eggs
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon shredded sharp cheddar
- 1 tablespoon shredded mozzarella
- 1 tablespoon ricotta cheese part skim
- 2 tablespoons red onion diced
- 3 whole cherry tomatoes diced
- 1 teaspoon fresh basil
- 2 teaspoons fresh parsley
- Carbohydrate 8.90968708047907 g
- Cholesterol 1325.52637496146 mg
- Fat 38.1380720798454 g
- Fiber 1.32407085821814 g
- Protein 45.1851949941909 g
- Saturated Fat 14.231717289712 g
- Serving Size 1 1 Serving (417g)
- Sodium 745.434958213691 mg
- Sugar 7.58561622226093 g
- Trans Fat 5.62182179140251 g
- Calories 556 calories
Heat medium size pan to medium-low heat. Add in olive oil and sauté the diced red onion and minced garlic for 2 minutes, or until garlic begins to brown. After mixing together three eggs, pour the egg into the pan and distribute evenly. Sprinkle the cheddar and mozzarella, and dollop small portions of the ricotta all around the egg evenly. While the egg is cooking and the cheeses are melting, add in the tomato, basil, and parsley. Season with onion powder, salt, and pepper. After egg is cooked through, use a spatula to fold the omelette in half and transfer to a plate.Garnish with more parsley and diced tomato.
