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
Step by step
15 minsTime total
- In a medium bowl, beat together eggs, light evaporated milk, basil and ricotta cheese. Stir in spinach leaves.
- 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.
- Fold over or cut into wedges to serve. Serve with extra ricotta and spinach if desired.