Spinach & ricotta omelette

Whisk 2 eggs and 1/2 green shallot (thinly sliced). Season well. Heat a small frying pan. Cook ¾ cup baby spinach leaves with ½ tbs boiling water until almost wilted. Drain. Lightly spray pan with oil and pour in egg mixture. Swirl to coat. Cook until set. Sprinkle omelette with spinach and ¼ cup low-fat smooth ricotta cheese. Fold to enclose filling. Season with pepper and serve with 1 tbs tomato chutney and 1 x 35g slice wholegrain bread (toasted).