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Sweet potato, spinach & ricotta omelette This super easy omelette is full of goodness and colour, and takes 15 minutes to make from start to finish! It’s a great balanced meal with the eggs for protein, sweet potato for fibre and vitamin C, and spinach for iron! When I need a speedy lunch or dinner, this is one of my go-to recipes but it’s also a great way to start the day! INGREDIENTS: 2 garlic cloves, finely diced 1/2 small sweet potato, finely diced A big handful of spinach 2 eggs Ricotta Salt and pepper Olive oil Basil to serve, optional RECIPE (serves 1): 1. Add a drizzle of oil to a frying pan (and a small knob of butter for extra flavour if you’d like). Add the diced sweet potato and cook until they start to become tender. Season with salt and pepper. 2. After a few minutes add the garlic and cook until it begins to turn golden. Then add a big handful of spinach and cook until it wilts down. 3. Beat the 2 eggs with some salt and pepper and pour over the sweet potato mixture. Gently move the runny egg around the frying pan to allow everything to cook evenly. 4. Add small spoonfuls of ricotta all over the top of the omelette. 5. Cook on a low heat for a couple of minutes until the bottom starts to colour. Cover the pan with a lid and cook for a few minutes to allow the top of the omelette to set. 6. Take off the lid and fold over half the omelette. Cook for another minute until nicely golden and serve with fresh basil if you have any!