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
3 tbsp milk
ca 100 g ricotta
60 g fresh baby spinach
salt, white pepper
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.