Baked RICOTTA OMELETTE Baked RICOTTA OMELETTE INGREDIENTS 400g wedge ricotta 8 eggs. lightly beaten 40g butter 100g mixed mushrooms, sliced if larger in size 4 spring onions, finely chopped 30g baby spinach leaves or rocket 1 punnet (250g) truss tomatoes
METHOD 1. Whisk together ricotta and eggs until combined. Season to taste. Set aside. 2. Heat butter in an ovenproof 26cm frying pan over medium heat and sauté mushrooms for 2-5 minutes or until just tender. Add spring onions and spinach and cook for a further 1 minute or until spinach has wilted. Arrange tomatoes over spinach mixture and pour over ricotta eggs mixture. 3. Transfer frying pan to the oven and bake at 180°C for 15-20 minutes or until just set and golden brown on top. Serve immediately. TIPS & HINTS If desired, omelette can be cooked on the stovetop over low-medium heat with the lid on. It may require an extra 5-10 minutes cooking. The top of the omelette however will not brown.
