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.
Make sure to run the spatula under the omelette before attempting to fold so that you know it isn't sticking.
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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 343 (62%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 1325.5mg||408 %|
|Sodium 745.4mg||26 %|
|Potassium 647.2mg||17 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 7.6g|
|Protein 45.2g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 556
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