Servings: 4
Ingredients
- 1 c. Ricotta cheese
- 8 Tbsp. Butter
- 3/4 c. Slivered or possibly coarsely grnd almonds
- 2/3 c. Oats
- 4 x Hard-boiled Large eggs, minced
- 1/2 c. Softened raisins
- 6 x Raw Large eggs
- 2 Tbsp. Honey
- 1/2 tsp Salt
- 1/2 tsp Fennel seed, crushed
- 2 Tbsp. Oil for sauteing
Directions
- Place ricotta in a large bowl.
- In a large, heavy skillet, heat half of the butter; toast the almonds and oats till golden brown. Pour off the almonds, oats, and butter into the ricotta and mix well. Reserve skillet, and any residual butter therein, for later.
- Stir minced hard-boiled Large eggs and raisins into the ricotta mix.
- Beat the raw Large eggs with honey, salt, and fennel.
- Stir the sweetened Large eggs into the cheese.
- Heat remaining butter with oil in the skillet. Pour mix in to fry till golden brown, about 5 to 8 min on very low heat. Turn the omelette if you prefer the Large eggs well done. Cut into individual wedges and serve warm.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 286g | |
Recipe makes 4 servings | |
Calories 778 | |
Calories from Fat 480 | 62% |
Total Fat 54.43g | 68% |
Saturated Fat 23.61g | 94% |
Trans Fat 0.18g | |
Cholesterol 607mg | 202% |
Sodium 694mg | 29% |
Potassium 576mg | 16% |
Total Carbs 47.58g | 13% |
Dietary Fiber 4.6g | 15% |
Sugars 22.29g | 15% |
Protein 29.52g | 47% |
Advertisement
Advertisement