Spinach & ricotta omelette

  • Total time: 10 minutes 10 minutes

Serves: 1


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.