Spinach, Tomato and Ricotta Omelette

"From Australian BH&G Diabetic Living."
 
Download
photo by Debbwl photo by Debbwl
photo by Debbwl
photo by Kiwi Kathy photo by Kiwi Kathy
photo by Jubes photo by Jubes
Ready In:
20mins
Ingredients:
8
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens.
  • Transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm.
  • Wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium.
  • Put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set.
  • Use a flat bladed knife to carefully slide around the edge of the omelette to loosen.
  • Spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm.
  • Repeat with remaining egg, zucchini mixture and ricotta to make a second omelette.
  • Sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Fantastic omelet!! We loved the sun-dried tomatoes and ricotta. This made two very satisfying omelets which meant we were both satisfied with just one slice of bread (Yippy!!) Will be enjoying again, thanks for the post.
     
  2. Made for a quickie breakfast for us, which had nice flavors. Made recipe as written, and served with some leftover steak pieces.
     
  3. Delicious, quick and easy. A tasty light Omelette which would work well for any meal. I served with a small piece of Rump steak as a mid-week meal. Made for Aussie / Kiwi Swap July 2012.
     
  4. Delicious omelette that was easy to make with clear instructions. I loved the flavour combo in this dish and a good way to get in some extra veges. I used smooth low-fat ricotta as that was what I had in the fridge and didn't serve with any bread/toast. This made a great gluten-free lunch for me. Photo also to be posted. Made for the monthly Recipe Swap in the Aus/Nz Forum. Thanks for posting another great recipe Pat
     
Advertisement

RECIPE SUBMITTED BY

With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes