Spinach Ricotta Omelet
This Spinach Ricotta Omelet is a go-to recipe for a fancy breakfast that's easy to make. The combination of creamy ricotta and fresh spinach transforms an ordinary omelet into something special.
Ingredients
- 3 large eggs
- 1/4 cup ricotta cheese
- 2 cups fresh spinach leaves
- 1 tablespoon butter or olive oil
- 1 small garlic clove minced (optional)
- Salt and pepper to taste
- 1 tablespoon grated Parmesan cheese optional
Instructions
- In a bowl, whisk the eggs until they're well combined. Season with a pinch of salt and pepper. Set aside.
- Heat a non-stick pan over medium heat and add half the butter or oil. Once hot, add the spinach and garlic (if using). Cook until the spinach wilts, about 1-2 minutes. Remove to a plate.
- Wipe the pan clean and return to medium heat. Add the remaining butter.
- Pour in the beaten eggs, tilting the pan to spread them evenly. As the edges set, use a spatula to gently lift them, letting the uncooked egg flow underneath.
- When the eggs are mostly set but still slightly wet on top, add the ricotta in small dollops on one half of the omelet. Add the cooked spinach.
- Fold the empty half over the filling and cook for another minute until the eggs are fully set.
- Slide onto a plate and sprinkle with Parmesan if using.