Spinach and Tomato Omelette with Ricotta

A quick omelette with tender spinach, juicy tomato and creamy ricotta, ready in a pan in just a few minutes. Suits breakfast or a quick after-work snack with little washing up.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 4 pc Eggs
• 150 g fresh spinach
• 1 pc tomato
• 100 g ricotta
• 1 tbsp cooking oil
• pinch salt
• pinch pepper

Method

1. Wash the tomato and dice it, then wash the spinach and roughly chop it.
2. Whisk the eggs in a bowl with a pinch of salt and pepper.
3. Heat the oil in a non-stick pan over medium heat and let the spinach wilt briefly in it.
4. Briefly fry the diced tomato, then pour the whisked eggs into the pan.
5. Spread the ricotta over the eggs in small dollops and let the omelette set over low heat until the underside is golden yellow.
6. Fold the omelette over, let it rest briefly and serve halved.