Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
2
- 5milliliter extra virgin olive oil cooking spray
- 4 free range eggs, lightly beaten
- 1/3 cup Woolworths light smooth ricotta
- 1/3 cup baby spinach leaves
- 1/2 red capsicum, cut into strips
- 1 tomato, halved, sliced
- 8 basil leaves
Nutrition per serving
885kJ / 212Cal
885 Kilojoules or 212 Calories
10% of daily energy intake*
Protein
16.5grams
Fat
14.8grams
Carbs
6.0grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The classic flavour combination of tomato and basil elevates this nutritious omelette, making it an easy snack option for kids.
Method
Step 1 of 2
Spray a 24cm non-stick frying pan with oil. Heat over medium heat. Pour half of the egg mixture into the pan and tilt to evenly coat the base. Cook egg for 1 minute or until underneath is golden and top is set. Carefully flip omelette over and cook for a further 30 seconds. Transfer omelette to a board, golden side down. Repeat with remaining egg mixture.
Step 2 of 2
Leaving a 1.5cm border around the edge of the omelette, spread with 2 tbs ricotta. At one edge, top with half each of the spinach, capsicum, tomato and basil. Roll, tucking in sides, to enclose filling. Repeat with remaining omelette, ricotta, spinach, capsicum, tomato and basil. Cut omelettes in half crossways. Serve.
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