Spinach Tomato And Ricotta Omelette Recipes

SPINACH, TOMATO, AND CHEESE OMELET

Steps:

• In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper.
• Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Let eggs set, about 2 minutes.
• Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy!
• Makes 1 serving.
• VARIATIONS:.
• Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).

RICOTTA, TOMATO & SPINACH FRITTATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
• Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
• Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE

Steps:

• Heat a skillet over medium heat and spray with cooking spray.
• Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

SPINACH, TOMATO AND RICOTTA OMELETTE

Steps:

• Heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens.
• Transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm.
• Wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium.
• Put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set.
• Use a flat bladed knife to carefully slide around the edge of the omelette to loosen.
• Spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm.
• Repeat with remaining egg, zucchini mixture and ricotta to make a second omelette.
• Sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.

SPINACH & TOMATO OMELETTE

Steps:

• Wilt spinach in a pan then chop. Whisk eggs in a bowl, add spinach, cut cherry tomatoes in half and add to mixture.
• Heat oil in frying pan on a medium heat, pour in egg mix and cook for 3-4 minutes.
• Dot over the cheese and grill on high for 2-3 minutes.

ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA

Steps:

• Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
• Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
• Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.