RICOTTA OMELETTE WITH GARLIC TOMATOES

 




INGREDIENTS

  • 2 large eggs
  • 1⁄4 cup fresh ricotta crumbled
  • 1⁄2 cup baby spinach leaves
  • 1 garlic clove crushed
  • 1/3 cup  cherry tomatoes diced
  • salt and pepper, to taste
  • 1 thin slice(1 1/2 oz) sourdough bread (or gluten free) toasted
  • METHODThis method is based on 1 serving

    1. Whisk eggs in a small bowl. Heat non-stick skillet and pour eggs into pan. Allow to cook for 30 seconds.

    2. Add ricotta and spinach on one side of eggs, allow to cook for 1 minute.

    3. Fold egg over ricotta and spinach and cook for a further 1-2 minutes or until egg is cooked and ricotta is slightly melted. Transfer to a plate.

    4. In same hot skillet, saute garlic and tomatoes and for 2 minutes and serve on top of omelette. Add salt and pepper to taste. Serve with toast.

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