By Jodee Weiland

Have you ever started out your day making an omelet for breakfast and then halfway through, you decide on tossing that same omelet like you would scrambled eggs for one reason or another?

Well, I have, and that’s exactly what happened with this dish. Consequently, we now have what I like to refer to as a tossed omelet. You’re probably asking yourself, why not just leave it an omelet? And yes, I have an answer for you on that one.

When making omelets, it is easier to flip or fold them if the contents of the omelet are not overly weighty.  When I began my omelet or tossed omelet, as it is now, I had some escarole I wanted to use, so I decided to add Italian ricotta, mozzarella, and sun-dried tomatoes to this for an Italian style omelet. I knew this would all blend together well because of a wonderful Italian egg dish that my family does on Easter Sunday that has some of these ingredients.

What I forgot to take into account was the fact that it is also a very heavy egg dish because of these very same ingredients plus others. That said, when I realized this was the case, I simply added the shredded mozzarella to the top and after a few minutes more of cooking, I tossed the omelet in the pan, thus creating my tossed omelet. Tossed or not this omelet is full of rich flavor and tastes absolutely delicious.

Tossed Omelet with Escarole, Ricotta, Mozzarella, and Sun-Dried Tomatoes!

3 cups fresh escarole cut up (spinach or kale may be substituted)
1 garlic clove chopped
2 tablespoons sun-dried tomatoes chopped
4 large eggs
Extra virgin olive oil spray
1/4 cup skim milk
1/2 cup Italian ricotta
1/2 cup shredded mozzarella cheese

Spray your pan with extra virgin olive oil spray. Saute the the escarole with the garlic and sun-dried tomatoes over a low to medium heat until the escarole wilts. Beat together the eggs, skim, milk, and ricotta in a bowl until well blended and smooth.  Pour this egg mixture evenly over the wilted escarole mixture in your pan. Do not stir.  Just cook this covered over a low to medium heat as you would an omelet.  When it looks ready, add the shredded mozzarella cheese over the top and cook a few minutes longer. Once done, begin to toss the omelet into itself breaking it into a tossed omelet. Then spoon out the servings on to plates.

This Tossed Omelet with Escarole, Ricotta, Mozzarella, and Sun-Dried Tomatoes is easy to make and delicious!  Serve this meal with a crusty multigrain bread and a side of fresh fruit. It may not look like your typical omelet, but being a tossed omelet is just as good when it tastes so great.  The ricotta adds weight to this omelet, but it also adds a richer taste. Try it for yourself, and enjoy!