So why not start with the most important meal of the day...prima colazione!
The Italian Omelette is both light and heathy. For a vegetarian version, substitute the ham for mushrooms.
Olive Oil2 red onions
2 garlic cloves, crushed
4 slices fat free leg ham
4 eggs lightly beaten
8 egg whites, lightly beaten
1/4 cup of skim milk
1 tablespoon grated reduced fat cheese
1 tablespoon chopped oregano
200g reduced fat ricotta
Heat a small frying pan over low heat and add small amount of olive oil. Gently cook the onions, garlic and ham for a few verbale (minutes) until softened.
Combine eggs, egg whites, milk, cheese, and oregano in a mixing bowl. Remove the onion mixture from the heat, allow to cool and fold into the eggs.
Add a little more oil to the frying pan and pour a quarter of the mixtures into the pan. Cook overs medium heat until it begin to set. Sprinkle 50g of the ricotta over one half of the omelette and use a spatula to fold over the other side to cover.
Cook for a further 5 verbale loosen the base and sides gently slide the omelette out of the pan. Repeat with remaining mixture.