Ricotta Omelette with Garlic Tomatoes
PREP 5 MIN•COOK 5 MIN
Number of servings
4 large eggs
1⁄2 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
Whisk eggs in a small bowl.
Heat a non-stick frypan over medium heat, add eggs, tilting pan to evenly cover the base and cook for 30 seconds.
Add ricotta and spinach on one side of the omelette and season with salt and pepper. Cook for another minute.
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.
In the same hot pan, saute tomatoes and garlic for a few minutes to soften.
Top omelette with tomatoes, season with salt and pepper and serve with sourdough toast.
1437 kJ / 343 cals
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