Ingredients for Spinach Tomato And Ricotta Omelette
- Olive Oil
- 1 medium zucchini, diced
- Spinach Leaves
- Sun Dried Tomatoes
- 4 large eggs
- Fresh Ground Black Pepper
- Low Fat Ricotta
- Sourdough Bread
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How to Make Spinach Tomato And Ricotta Omelette
- Heat 1/2 tablespoon of olive oil in a medium non-stick frying pan over medium heat. Add the diced zucchini and cook, stirring frequently, for 2 minutes, or until softened.
- Transfer the cooked zucchini to a medium bowl. Add the chopped spinach and halved cherry tomatoes. Toss gently to combine. Cover and set aside to keep warm.
- Wipe the pan clean with a paper towel. Add the remaining 1/2 tablespoon of olive oil to the pan and heat over medium heat.
- In a small bowl, whisk together the eggs and freshly ground black pepper. Pour the egg mixture into a jug.
- Pour half of the egg mixture into the heated pan. Swirl the pan to coat the base evenly. Cook for 3-4 minutes, or until the omelette is almost set around the edges.
- Use a flat spatula to carefully loosen the edges of the omelette. Spoon half of the zucchini and tomato mixture over one half of the omelette. Sprinkle with half of the ricotta cheese.
- Gently fold the uncovered half of the omelette over the filling. Carefully slide the omelette onto a plate. Cover loosely with foil to keep warm.
- Repeat steps 5-7 with the remaining egg mixture, zucchini mixture, and ricotta cheese to make a second omelette.
- Sprinkle both omelettes with freshly ground black pepper. Serve immediately with toasted sourdough bread, if desired.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
70g
Fat
19g
Carbs
20g
