Ingredients
-
1
-
2
-
4 - 6
-
1
-
1
-
1 - 2
-
4
-
1/3
-
2
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Spray a Non-Stick 9 or 10 Inch Omelet Pan With Cooking Spray. |
|
2
Done
|
Place Over Medium High Heat, Add Butter. |
|
3
Done
|
When Butter Is Melted Add the Prepared Vegetables and Basil. |
|
4
Done
|
Cook Stirring Often Just Until Spinach Is Wilted. |
|
5
Done
|
Whisk Together the Eggs and Ricotta Cheese. |
|
6
Done
|
Pour Egg Mixture Over Cooked Vegetables, Cook Until Almost Set, Lifting Edges Frequently to Allow Uncooked Portions to Run to Bottom of Pan. |
|
7
Done
|
When Almost Set, Reduce Heat, Cover and Allow to Cook Covered For 1 to 2 Minutes. |
|
8
Done
|
Invert Onto a Large Plate and Slip Back Into Pan to Finish Cooking, Top With Grated Parmesan Cheese. |
|
9
Done
|
Cut in Half and Serve on Warmed Plates. |
