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Spinach and Ricotta Omelette

Ready in 15 mins

Recipe by Graham 

This delicious Spinach and Ricotta Omelette will tickle your taste buds and will delight you if you are trying to lose weight. In Weightwatcher terms, a single serving is only 4 ProPoints, so you can afford to have a glass of wine with it too!

Preparation Time

10 Minutes

Cooking Time

5 Minutes

Ingredients for Spinach and Ricotta Omelette

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Currently displaying quantities in US Imperial Measurements

To serve 2:

4 oz fresh spinach
3 eggs
3 tablespoons skimmed milk (skim milk)
1 teaspoon oil or duck fat
2 oz Ricotta cheese
  salt and pepper

How to Cook Spinach and Ricotta Omelette

  1. Reserve a few small spinach leaves for garnish, then cook the rest in a small amount of boiling water until the leaves wilt, (about 3 minutes). Drain thoroughly, squeezing out the excess moisture with the back of a spoon. Blend the spinach to a puree with a hand-held stick blender, or chop it very finely.
  2. Beat the eggs and milk together, then stir in the spinach (the mixture will be green). Season with a little salt and freshly ground pepper.
  3. Melt one teaspoon of oil or duck fat in a non-stick frying pan then add the egg mixture and cook for 3-4 minutes, pushing the cooked mixture from the sides to the middle of the pan, so that the uncooked egg flows over onto the surface surface of the pan and cooks. Sprinkle the ricotta cheese on top, fold in half, then serve at once, garnished with the reserved spinach leaves.
GRAHAM'S HOT TIP:
You can add a few slices of tomato to your omelette if you wish. Just warm them in a separate pan as you are preparing and cooking the omelette.