Berry omelette with lemon and mint ricotta (separation diet egg white dish)

Name: Berry omelette with lemon and mint ricotta (separation diet egg white dish)
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 4 Stem(s) Mint; 35 g Ricotta cheese; 7-10 Tbsp grated peel and juice of 1/2 lemon; 1 1/2 TSP. Sugar; 125 g mixed berries (e.g. cultivated blueberries, currants, raspberries); 2 Eggs (size M); 5 TABLESPOONS Skimmed milk; 1 TABLESPOON ground almond kernels without skin; 7-10 Tbsp Oil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

4 Stem(s) Mint
35 g Ricotta cheese
7-10 Tbsp grated peel and juice of 1/2 lemon
1 1/2 TSP. Sugar
125 g mixed berries (e.g. cultivated blueberries, currants, raspberries)
2 Eggs (size M)
5 TABLESPOONS Skimmed milk
1 TABLESPOON ground almond kernels without skin
7-10 Tbsp Oil

Directions

1
Wash the mint, dab dry and, except for something to decorate, pluck leaves from the stalks and chop them. Mix ricotta, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon sugar and chopped mint.
2
Berries selected. Cut the currants, except for 1 nice panicle for decoration, from the panicle with a fork. Separate the eggs. Whisk yolks, milk and almonds. Beat the egg whites until stiff, add 1 teaspoon sugar.
3
Fold the beaten egg white into the dough. Grease a small ovenproof, coated pan with oil. Pour in the dough. Spread the berries, up to approx. 1 tbsp., on top, and let it rest for 1-2 minutes at low heat.
4
Then bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 5-8 minutes until brown. Remove the pan. Arrange omelette and rest of berries, decorate with mint and currant panicles.
5
Add lemon-mint ricotta.