15 mins
Spinach and Ricotta Omelette
Recipe by Graham
This delicious Spinach and Ricotta Omelette will tickle your taste buds and will delight you if you are trying to lose weight. In Weightwatcher terms, a single serving is only 4 ProPoints, so you can afford to have a glass of wine with it too!
Spinach and Garlic 
Spinach and Tomato Eggs Benedict Ingredients for Spinach and Ricotta Omelette
Currently displaying quantities in US Imperial Measurements
How to Cook Spinach and Ricotta Omelette
- Reserve a few small spinach leaves for garnish, then cook the rest in a small amount of boiling water until the leaves wilt, (about 3 minutes). Drain thoroughly, squeezing out the excess moisture with the back of a spoon. Blend the spinach to a puree with a hand-held stick blender, or chop it very finely.
- Beat the eggs and milk together, then stir in the spinach (the mixture will be green). Season with a little salt and freshly ground pepper.
- Melt one teaspoon of oil or duck fat in a non-stick frying pan then add the egg mixture and cook for 3-4 minutes, pushing the cooked mixture from the sides to the middle of the pan, so that the uncooked egg flows over onto the surface surface of the pan and cooks. Sprinkle the ricotta cheese on top, fold in half, then serve at once, garnished with the reserved spinach leaves.
GRAHAM'S HOT TIP:
You can add a few slices of tomato to your omelette if you wish. Just warm them in a separate pan as you are preparing and cooking the omelette.
Reviews of Spinach and Ricotta Omelette
| May 10 2014 I made a version of this tonight for four people, and it was delicious! I used a lot of spinach and added a red bell pepper. I also seasoned the eggs with just a pinch of paprika (I guess you could use nutmeg if you don't like things spicy). The dish was plenty flavorful. I also removed the seeds from the tomatoes. That's a great tip! The tomatoes weren't soggy at all. It was very tasty and I shall definitely be cooking this again. Thank you tagan_toronto (2 reviews) |
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