Anything with berries lights my guys’ appetites. Yes, they hesitated when I told them I was stuffing an omelette with those juicy beauties, but–hey– they gave it a try. And loved it. Thumbs up!


1 cup part-skim ricotta cheese

10 egg whites

2 tbsp honey

2 tsp cornstarch

1 tbsp vanilla extract

4 tsp butter, divided

2 cups mixed berries (I used frozen and thawed)

1) In small bowl, beat ricotta cheese until smooth; set aside

2) In large bowl, beat egg whites until they form soft peaks; gently fold in ricotta cheese, honey, cornstarch, vanilla extract until just combined

3) To large, non-stick skillet, add 1 tsp butter and melt over medium heat; spread one-fourth of omelette mixture in skillet (about 8″ diameter, leaving a minimum 1″ clear around edges); cook 3-4 minutes until lightly browned, flip and cook 2 more minutes; scatter one-fourth of mixed berries over top, fold omelette over, and cook additional 2 minutes to warm berries through; transfer omelette to plate and repeat for remaining three omelets (Note: to speed process, use two skillets; and, yes, you may need to send the omelettes on a quick trip to the microwave before serving); serve with or without maple syrup

Servings: 4