- 1 teaspoon olive oil
- 50g baby spinach leaves, roughly chopped
- 1 spring onion, thinly sliced
- 1 tablespoon chopped flat leaf parsley
- 1 teaspoon butter
- 2 eggs, lightly beaten
- 100g fresh ricotta cheese, crumbled
Heat the oil in a small frying pan over medium-high heat. Add the baby spinach leaves, spring onion and parsley and cook until spinach is just wilted. Remove to a plate and wipe the pan clean with a paper towel.
Reheat the pan over medium-high heat and add the butter and heat until foamy. Add the eggs to the pan, tilting to cover the base. Gently drag the cooked egg from the outer edge of the pan into the centre with a wooden spoon. Continue tilting the pan so the uncooked portions come into contact with the base.
Arrange the spinach mixture and ricotta onto half the omelette. Fold the omelette over the filling and cook for 1 – 2 minutes until warmed through.
Slide out of pan onto a plate.
Tips & Hints
Use fresh ricotta from the deli, not the ricotta in a tub as it will be too runny.
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