In a mixing bowl, stir together ricotta, sugar, cocoa, amaretto and orange zest.
Beat egg whites until foamy and light peaks barely form.
In a nonstick pan, heat olive oil over medium heat.
Pour 2 tablespoons egg whites into pan and swirl as if making a crepe. Cook 1 minute on first side, flip and cook 20 seconds more. Continue until egg whites are done.
To assemble, place 1 tablespoon ricotta mixture in center of each crepe. Fold over and back to form an omelet shape.
