Photo of Spinach & ricotta omelette by WW

Spinach & ricotta omelette

SmartPoints® value per serving

Meal Items


2 medium

green shallot(s)

½ individual

baby spinach leaves

¾ cup(s)

oil spray

1 x 3 second spray(s)

low-fat ricotta cheese

¼ cup(s), (60g)

tomato chutney

1 tbs

wholegrain bread

1 slice(s)


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).