Spinach and Ricotta Omelette with Cherry Tomatoes

A juicy omelette made from eggs and creamy ricotta, with gently steamed spinach and sweet cherry tomatoes. Ready in under 15 minutes and ideal for a quick start to the day or a light dinner.

By yumbelo · 1 servings · 15 minutes

Ingredients

• 2 pc eggs
• 50 g ricotta
• 80 g fresh leaf spinach
• 6 pc cherry tomatoes
• 1 tbsp cooking oil
• 5 g basil leaves
• 1 pinch salt
• 1 pinch pepper
• 1 pinch nutmeg

Method

1. Wash and halve the cherry tomatoes. Wash the spinach and shake it dry.
2. Heat the cooking oil in a small non-stick pan over medium heat, fry the tomatoes in it for 2 minutes, then remove them.
3. Let the spinach wilt in the pan, cook for about 1 minute and season with salt, pepper and nutmeg.
4. Whisk the eggs with a pinch of salt, pour them into the pan and let them set over medium heat for about 1 minute.
5. Dollop the ricotta over the omelette in small spoonfuls, scatter the tomatoes on top and fold the omelette over.
6. Cook the omelette for another 1 to 2 minutes over low heat, sprinkle with the basil leaves and serve immediately.