Spinach and ricotta omelette
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!
1 individual, finely chopped
Baby spinach leaves
1½ cup(s), (30g)
Reduced-fat ricotta cheese
½ cup(s), (120g) crumbled
1 x 3 second spray(s)
- Whisk eggs and shallots in a small bowl until combined. Season with salt and freshly ground black pepper.
- Place spinach in a medium saucepan with 1 tablespoon water over high heat. Cook for 2 minutes or until almost wilted. Drain well.
- 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.
- 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.