Omelette is one of my trusty suppers for days when I’m short of time or low on energy when it is time for supper. Usually I make quite a runny one with cheese on but sometimes I make it a bit more interesting like this version with spinach and ricotta.
Spinach and ricotta is a classic flavour combination in filled pastas but it works really well in an omelette too, especially with the addition of parmesan. Yum!
Spinach and ricotta omelette, makes 1 large omelette
2-3 eggs
3 tbsp milk
ca 100 g ricotta
60 g fresh baby spinach
grated nutmeg
salt, white pepper
grated parmesan
Bring some water to the boil in a saucepan. Add the spinach and put the lid on. Cook until wilted, then drain very well. Chop the spinach.
Beat eggs and milk, add ricotta, spinach and nutmeg. Season and add some grated parmesan (1-2 tbsp).
Melt a knob of butter on medium-high heat in a frying pan. Add the batter and lower the heat to medium-low. Fry until it has the consistency you like. Serve.
It is customary to fold the omelette in the pan before serving but if you, like me, prefer a runny omelette this can prove tricky and that is why I didn’t even attempt it this time.
Scandelights 
Just a few suggestions re: this omelet. I’m of Danish ancestry so your blog has been very enjoyable to read as I am also an anglophile! You combine my two favorite places – Scandinavia and England! Also a home economist, and I have to tell you this is not the way I was taught to make an omelet. However, I am sure it is delicious. Just no need to pre cook the spinach. Just put the baby spinach in raw and it cooks in no time. No lost nutrients and retains the green color. If you lift the edges of the omelet and tilt the pan, the uncooked eggs run underneath. When there is just as much runny consistency on the top as you like, then you can fold over and serve. Try it sometime!