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. Sprinkle with powdered sugar or cocoa and serve.