Italian Ricotta & Herb Omelette
Method
Crack the eggs into a medium bowl and whisk until smooth.
Stir in the ricotta, Parmesan, basil, parsley, salt and black pepper. Leave a few small pieces of ricotta for a creamy texture.
Heat the olive oil in a medium non-stick skillet over low to medium heat.
Add the spinach and tomatoes and cook for about 1 minute until the spinach begins to soften.
Pour the egg mixture over the vegetables and gently spread it into an even layer.
Cook for 4–5 minutes until the base is set.
Carefully fold the omelette in half, cover the skillet and cook for another 1–2 minutes until the eggs are fully set but still tender.
Serve warm with wholegrain bread.
Cook the omelette over gentle heat and avoid overcooking it. Ricotta is naturally delicate and creamy, so keeping the heat low helps the filling stay soft and prevents the eggs from becoming dry.
Nutrition Facts
Per serving
