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Spinach & ricotta omelette
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100g essential Waitrose Spinach
½ tbsp olive oil
15g pine nuts
3 essential Waitrose Free Range Eggs, beaten
50ml essential Waitrose Semi-Skimmed Milk
75g essential Waitrose Ricotta
Pinch ground nutmeg
1. Microwave the spinach in a large bowl covered with clingfilm for 1-2 minutes until wilted, press out excess liquid.
2. Heat the oil in a small frying pan and fry the pine nuts for 1-2 minutes until golden. Whisk together the eggs, milk and ricotta, keeping some lumps. Season, then pour into the pan. Cook for 3-4 minutes until just set.
3.Top with the spinach and nutmeg and transfer to a plate folding over the omelette. Serve with salad.
Typical values per serving:
This recipe was first published in Thu Feb 05 11:19:11 GMT 2015.