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Spinach Ricotta and Basil Omelette


Time preparation10mn

Time cooking5mn

Time Total15mn


4 eggs

¼ cup (60mL) light evaporated milk

1 tbsp chopped basil

1 cup (240g) low fat ricotta cheese

½ cup (10g) baby spinach leaves, roughly chopped

2 tsp olive oil


  1. In a medium bowl, beat together eggs, light evaporated milk, basil and ricotta cheese. Stir in spinach leaves.
  2. Heat oil in a medium frying pan over medium heat; pour omelette mixture into pan. Cook until firm then flip to cook the other side or cook under a preheated grill until golden and set.
  3. Fold over or cut into wedges to serve. Serve with extra ricotta and spinach if desired.

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