Spinach & ricotta omelette

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).