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Photo of Spinach & ricotta omelette by WW

Spinach & ricotta omelette


Meal Items


2 medium

green shallot(s)

½ individual

baby spinach leaves

2 cup(s)

reduced-fat ricotta cheese

¼ cup(s)

tomato chutney

1 tbs

wholegrain bread

1 slice(s)


Whisk 2 eggs with 1/2 green shallot (thinly sliced) in a bowl. Cook 2 cups baby spinach in a saucepan with 1 tbs water until wilted. Drain well. Pour egg mixture into a pan lightly sprayed with oil and swirl to coat. Cook until almost set. Sprinkle omelette with spinach and 1/4 cup reduced-fat fresh ricotta cheese. Fold to enclose filling. Season with salt and pepper. Serve with 1 tbs tomato chutney and 1 x 35g slice wholegrain bread (toasted).