This Smooth Ricotta & Mushroom Omelette is the perfect high-protein breakfast to fuel your day.
Nutritious, delicious and ready in less than 20 minutes!
With over 5g of protein per serve, Smooth Ricotta is a great way to boost your protein intake.
| 1/4 cup | Smooth Ricotta |
| 3 | eggs |
| 1 tbsp | butter |
| 1/2 cup | baby spinach & rocket mix |
| 1 tbsp | Grated Parmesan Tub |
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for mushroom
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| 1 tbsp | butter |
| 1/2 cup | thinly sliced leek |
| 1 tsp | thyme leaves |
| 200g | Swiss brown mushrooms, thinly sliced |
| sea salt and cracked black pepper |
| 1 | Heat a medium fry pan over med/high heat, add butter, allow to melt, add leek and thyme and sauté until softened. |
| 2 | Add mushrooms, season with salt and pepper and sauté for 5 minutes. Set aside. |
| 3 | Whisk the eggs in a small bowl and season with salt and pepper. |
| 4 | Heat a 18cm non-stick fry pan over medium heat, add butter and allow to melt. |
| 5 | Pour in the eggs and allow to cook for 30 seconds before beginning to push the cooked egg into the centre of the pan, allowing the raw egg to fill the empty space and repeating the process until the egg is just cooked. |
| 6 | Transfer the omelette to a plate, spread with smooth ricotta, top with mushrooms, baby spinach and rocket. |
| 7 | Serve garnished with grated parmesan. |
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