Creamy Spinach and Tomato Ricotta Omelette
Start your day off right with this delicious and nutritious Creamy Spinach and Tomato Ricotta Omelette. Bursting with fresh flavors, this omelette combines tender zucchini, rich sun-dried tomatoes, and creamy ricotta to create a breakfast experience that's both satisfying and wholesome. Perfectly seasoned and accompanied by toasted sourdough bread, this recipe is not only easy to prepare but also a delightful way to enjoy a healthy and balanced meal. Ideal for a weekend brunch or a quick weekday breakfast, this dish is sure to impress your family and friends while nourishing your body.
2
Servings
200
Calories
8
Ingredients
Ingredients
olive oil
1/2 teaspoon (measured)
zucchini
1 (coarsely grated and excess moisture squeezed out)
baby spinach leaves
40 g (washed)
sun-dried tomatoes
70 g (99% fat-free, roughly chopped)
eggs
4 (50 g each) (beaten)
black pepper
to taste (freshly ground)
low-fat ricotta
50 g (fresh and crumbled)
sourdough bread
2 slices (1 cm thick, toasted or gluten-free option)
Instructions
1
In a medium non-stick frying pan, heat half of the olive oil over medium heat. Add the coarsely grated zucchini and cook for about 2 minutes, stirring frequently until the zucchini softens.
2
Transfer the cooked zucchini to a medium bowl. Add the baby spinach and sun-dried tomatoes, mixing thoroughly to combine. Set aside and cover to keep warm.
3
Wipe the frying pan clean with a paper towel. Return the pan to the heat and add the remaining olive oil.
4
In a small bowl, crack the eggs, season with freshly ground black pepper, and whisk until well combined. Pour half of the egg mixture into the prepared pan, swirling to coat the base evenly. Cook for 3 to 4 minutes or until the omelette is almost set but still slightly runny on top.
5
Using a flat-bladed knife, gently slide it around the edges of the omelette to loosen it from the pan. Spoon half of the zucchini mixture over one half of the omelette and sprinkle with half of the low-fat ricotta cheese.
6
Carefully fold the uncovered half of the omelette over the filling, then slide it onto a plate. Cover loosely with foil to keep warm.
7
Repeat the process with the remaining egg mixture, zucchini mixture, and ricotta to make a second omelette.
8
To serve, sprinkle the omelettes with additional black pepper and enjoy alongside the toasted sourdough bread.
Nutrition Information
10 g
Fat
18 g
Carbs
12 g
Protein
3 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is the Creamy Spinach and Tomato Ricotta Omelette.
How many servings does this recipe provide?
This recipe makes 2 servings.
What are the total calories per serving?
There are 200 calories per serving.
Is this omelette recipe vegetarian?
Yes, it is tagged as a vegetarian dish.
How much protein is in one serving?
Each serving contains 12 g of protein.
What type of cheese is used in this recipe?
The recipe uses low-fat ricotta cheese.
How many eggs are required?
You will need 4 eggs, ideally 50 g each.
What vegetables are included in the filling?
The filling includes zucchini, baby spinach leaves, and sun-dried tomatoes.
How should the zucchini be prepared?
The zucchini should be coarsely grated and have the excess moisture squeezed out.
What kind of tomatoes are used?
The recipe calls for 99% fat-free sun-dried tomatoes, roughly chopped.
What kind of bread is served with the omelette?
It is served with toasted sourdough bread, 1 cm thick.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free bread option instead of sourdough.
What oil is best for frying the omelette?
The recipe specifies using olive oil.
How long should I cook the zucchini?
Cook the zucchini for about 2 minutes over medium heat until it softens.
How long does it take to cook the egg mixture?
The omelette should cook for 3 to 4 minutes or until almost set.
What is the fat content per serving?
There are 10 g of fat per serving.
How many carbohydrates are in this dish?
Each serving contains 18 g of carbohydrates.
How much fiber does this meal provide?
This meal provides 3 g of fiber per serving.
How do I keep the first omelette warm while cooking the second?
Slide it onto a plate and cover it loosely with foil.
What should the consistency of the eggs be before pouring into the pan?
The eggs should be whisked until well combined.
What is the preparation for the baby spinach?
The baby spinach leaves should be washed before use.
How much olive oil is used in total?
A total of 1/2 teaspoon of olive oil is used.
How much ricotta cheese is needed?
The recipe requires 50 g of low-fat ricotta.
What seasoning is suggested for this omelette?
Freshly ground black pepper is used for seasoning.
Is this recipe suitable for brunch?
Yes, it is described as ideal for a weekend brunch or a quick weekday breakfast.
What kind of pan should I use?
A medium non-stick frying pan is recommended.
How many ingredients are in this recipe?
There are 8 ingredients in total.
What is the total weight of the sun-dried tomatoes?
You need 70 g of sun-dried tomatoes.
What is the total weight of the baby spinach?
You need 40 g of baby spinach leaves.
How do I assemble the omelette?
Spoon the zucchini mixture over one half, sprinkle with ricotta, and fold the other half over the filling.