Spinach & ricotta omelette

2
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
Difficulty
Easy
Try this delicious omelette!

Ingredients

Spinach

100 g, fresh

Egg, whole, raw

3 medium, raw

Skimmed Milk

2 tablespoons

Calorie controlled cooking spray

5 spray(s)

Ricotta Cheese

50 g

Salt

1 pinch, and freshly ground black pepper

Instructions

  1. Reserve some small spinach leaves for garnish, then cook the rest in a small amount of boiling water until the leaves wilt, about 3 minutes. Drain thoroughly, squeezing out the excess moisture with the back of a spoon. Blend the spinach to a puree with a hand-held stick blender, or chop it finely.
  2. Beat the eggs and milk together, then stir in the spinach. Season with a little salt and pepper.
  3. Heat a non-stick frying pan and spray with low fat cooking spray. Add the egg mixture and cook for 3-4 minutes, pushing the cooked mixture from the sides to the middle of the pan, so that the uncooked egg flows over the surface and cooks. Sprinkle the ricotta cheese on top, fold in half, then serve at once, garnished with the reserved spinach leaves.

Start eating better than ever!