Ricotta Omelette with Garlic Tomatoes

PREP 5 MIN
COOK  5 MIN

GF

NS

NF

V

Number of servings
2
Ingredients

4 large eggs

12 cup (120g) fresh ricotta crumbled

1 cup (40g) baby spinach leaves

salt & pepper, to taste

80g cherry tomatoes diced

2 garlic cloves crushed

2 thin slices (40g ea) sourdough bread (or gluten free) toasted

Methodbased on 1 serving
1

Whisk eggs in a small bowl.

2

Heat a non-stick frypan over medium heat, add eggs, tilting pan to evenly cover the base and cook for 30 seconds.

3

Add ricotta and spinach on one side of the omelette and season with salt and pepper. Cook for another minute.

4

Fold the other half of the omelette over ricotta and spinach and cook for a further 1-2 minutes or until egg is cooked and ricotta is slightly melted. Transfer to a warm plate.

5

In the same hot pan, saute tomatoes and garlic for a few minutes to soften.

6

Top omelette with tomatoes, season with salt and pepper and serve with sourdough toast.

Nutritional Informationper serving

Energy (kJ)

1437 kJ / 343 cals

Protein

23.2 g

Fat

16.4 g

Sat. Fat

6.5 g

Carbs

23.6 g

Sugar

3.1 g

Fiber

3.8 g

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