Omelette - Ricotta and spinach

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the spinach in salted water until soft, then drain and squeeze well to remove as much water as possible. Chop finely and mix with ricotta, grated parmesan, salt, and black pepper.

Step 2

Beat the eggs and cook them in a lightly oiled pan, forming a thin omelette.

Step 3

When the omelette is almost cooked, place the ricotta and spinach filling on one half and fold the other half over it. Cook briefly until warmed through.

Step 4

Serve and decorate with a cherry tomato.