Ricotta Omelette with Garlic Tomatoes
PREP 5 MIN•COOK 5 MIN
GF
NS
NF
V
Number of servings
2
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(1 1/2 oz ea) sourdough bread (or gluten free) toasted
Whisk eggs in a small bowl.
Heat a non-stick skillet over medium heat, add eggs, tilting the skillet 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 skillet, saute tomatoes and garlic for a few minutes to soften.
Top omelette with tomatoes, season with salt and pepper and serve with toast.
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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