Spinach Ricotta and Basil Omelette
Ingredients
4 eggs
¼ cup (60mL) light evaporated milk
1 tbsp chopped basil
1 cup (240g) low fat ricotta cheese
½ cup (10g) baby spinach leaves, roughly chopped
2 tsp olive oil
Step by step
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Instructions
- In a medium bowl, beat together eggs, light evaporated milk, basil and ricotta cheese. Stir in spinach leaves.
- Heat oil in a medium frying pan over medium heat; pour omelette mixture into pan. Cook until firm then flip to cook the other side or cook under a preheated grill until golden and set.
- Fold over or cut into wedges to serve. Serve with extra ricotta and spinach if desired.
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