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Cheese Mozzarella I Recipe

Ingredients

3 eggs, separated

25 ounces mozzarella cheese

1/2 teaspoon dried basil

2 tablespoons olive oil

1 1/2 cups couscous

Directions

Place eggs in a large resealable plastic bag and mix with the cheese, basil, olive oil and couscous. Continue mixing and refrigerate at least one hour before serving.

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Comments

snawlavan writes:

⭐ ⭐ ⭐ ⭐ ⭐

I substituted white for the milk and cheese in this. It came out very tender and was much better for left overs than the omelet kind.

nyledenese writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was a really easy, and very tasty recipe. I mixed the ricotta and sour cream together in a bowl, and I let it sit over night in the fridge (for about 3 hours) to make it more pliable. I also used 8 slices of cheese, instead of 4, and I heated the 8th in a skillet to melt the cheese. However, it didn't seem to matter at all; this was almost identical to something wet and cheesy would make it even more pliable.