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Photo of Spinach and ricotta omelette by WW

Spinach and ricotta omelette

Total Time
20 min
10 min
10 min
A triple treat, this fresh, easy and wonderfully fluffy egg delight will tickle your tastebuds, keep you satisfied and proves that omelettes can be exciting!



4 medium

Green shallot(s)

1 individual, finely chopped

Baby spinach

1½ cup(s), (30g)

Reduced-fat ricotta cheese

½ cup(s), (120g) crumbled

Tomato chutney

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Whisk eggs and shallots in a small bowl until combined. Season with salt and freshly ground black pepper.
  2. Place spinach in a medium saucepan with 1 tablespoon water over high heat. Cook for 2 minutes or until almost wilted. Drain well.
  3. Lightly spray a small (18cm base) non-stick frying pan with oil and heat over medium-high heat. Pour half the egg mixture into pan and cook for 30 seconds or until the base of the omelette is set. Using a spatula, draw the edge of the omelette into the centre and allow the uncooked mixture to run underneath. Continue doing this until the egg mixture is nearly set.
  4. Sprinkle half the spinach and half the ricotta over half of the omelette. Fold omelette over to enclose filling. Transfer to a serving plate. Repeat with remaining egg mixture, spinach and ricotta to make another omelette. Sprinkle with freshly ground black pepper and serve with chutney.


SERVING SUGGESTION: Toasted wholegrain bread.TIP: The omelette should be slightly undercooked when you add the filling as it will continue to cook when you fold it over.