Spinach and ricotta omelette stack

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 250g cherry tomatoes
  
• 8 eggs
  
• 200g frozen spinach, thawed and squeezed to remove excess moisture
  
• ¼ cup parmesan cheese, grated
  
• ½ cup ricotta cheese
  
• 4 slices wholegrain sourdough bread, to toast and serve
  
• 4 cups mixed salad leaves drizzled with balsamic vinegar, to serve

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Instructions

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1. 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.
2. 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.
3. 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.

Variations

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

Nutrition info (per serve)

Calories 360 cal

Kilojoules 1510 kJ

Total fat 18 g

Saturated fat 6 g

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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.

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First published: Apr 2016

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