Ingredients: 4 eggs, 400 g of Ricottina Mascotte Abbasciano, 30 g of butter, 2 tomatoes, 10 basil leaves, salt, pepper
Preparation: shell the eggs, separate the yolks from the albumens and heat up the oven at 180°C. beat the yolks in a capacious bowl with a fork. Add the Ricottina Mascotte Abbasciano, salt, pepper and mix well to amalgamate the ingredients. Whip the albumens with some salt in another bowl and add them slowly to the yolks and ricotta mix.
Mince the basil leaves. Melt the butter in a non stick pan, add the mix, level it with a spoon and let it cook for 2-3 min. with medium flame. Wash the tomatoes, dry them and cut them in thin slices. Put them on top of the omelette, then dust it with the minced basil. Put the omelette in a cooking tin and cook it for 10 minutes. Lay the omelette in a plate without folding it, decorate with basil leaves.