Spinach and ricotta omelette stack

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

Serves: 4

Time to make: 20 mins

Ingredients

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Preheat oven to 200°C. Line a large baking tray with baking paper. Place tomatoes on tray and roast for 15 minutes, or until soft and just starting to blister.
Meanwhile, spray a small (about 10 cm) non-stick frying pan with oil and set over medium heat. Whisk 2 of the eggs in a small bowl and pour half the mixture into pan. Sprinkle egg mixture with an eighth of the parmesan and spinach. Fry for 1-2 minutes, or until lightly golden and cooked through. Do not flip the omelette, but remove from pan and cover with foil to keep warm. Repeat with remaining eggs, parmesan and spinach to make 7 more omelettes.
For each portion place one omelette onto a serving plate. Scatter over some ricotta. Stack another omelette on top. Add more ricotta and top with 1/4 of the tomatoes. Serve with sourdough toast and salad.

Make it low FODMAP and/or gluten free: Use gluten-free bread.

Calories 360 cal

Kilojoules 1510 kJ

Protein 27 g

Total fat 18 g

Saturated fat 6 g

Carbohydrates 20 g

Sugar 5 g

Dietary fibre 7 g

Sodium 470 mg

Calcium 330 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.