Spinach, broccoli and pesto open omelette with lemon ricotta

Instructions

1 Spray a small pan with oil and set over a medium-high heat. In a small bowl combine eggs and milk then pour mixture into pan. Pull mixture away from edges of pan using a spatula and let uncooked egg flow into the space. After a minute, scatter over broccoli and push gently into egg mixture. Dollop over pesto, then scatter spinach and peas on top.

2 Place a lid over pan and let omelette cook another 2 minutes, or until top is set and spinach is wilted.

3 While omelette is cooking, in a bowl combine ricotta, lemon zest and juice.

4 Serve omelette garnished with lemon ricotta and seasoned with black pepper and chilli flakes (if desired) and toast on the side.