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
Whisk eggs in a small bowl. Heat non-stick skillet and pour eggs into pan. Allow to cook for 30 seconds.
Add ricotta and spinach on one side of eggs, allow to cook for 1 minute.
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.
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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