Ricotta Spinach Omelette

Ricotta and Spinach Omelette


1 serves
10 minutes


This simple ricotta and spinach omelette ticks many boxes for a quick light and healthy breakfast. With well over 30g of protein, this omelette is great for maintaining healthy muscle mass.




2 Tbsp Smooth Ricotta
3 eggs
salt and pepper
1 cup spinach
1 tspn butter
1 small tomato


1 Whisk eggs in a small bowl until combined. Season with salt and freshly ground black pepper.
2 Place spinach in a medium saucepan with small amount of butter over medium heat. Cook for 2 minutes or until almost wilted. Take off the heat and cool slightly.
3 Add the Smooth Ricotta to the spinach and stir to combine. Be sure not to cook the Ricotta over high heat or it will go runny. Season as desired.
4 Lightly spray a small (18cm base) non-stick frying pan with oil and heat over medium-high heat. Add the tomato and fry until softened. Pour the egg into pan and cook for 30 seconds or until the base of the omelette is set. Using a spatula, draw the edge of the omelette into the centre and allow the uncooked mixture to run underneath. Continue doing this until the egg mixture is nearly set.
5 Spread the spinach and ricotta over half of the omelette. Fold omelette over to enclose filling. Transfer to a serving plate.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!