Name: Omelette with ricotta, spinach and caramelised leeks
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 20 ml butter; 2 leeks sliced; 1 spinach steamed; 30 ml sundried tomatoes marinated or piquante peppers, chopped; 30 ml lemon zest only; 5 ml fresh thyme or lemon thyme, to garnish; 200 ml ricotta cheese; 8 eggs; cherry tomatoes roasted, to serve; bread whole wheat or rye

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Ingredients (10)

20 ml	butter
2	leeks — sliced
1	spinach — steamed
30 ml	sundried tomatoes — marinated or piquante peppers, chopped
30 ml	lemon — zest only
5 ml	fresh thyme — or lemon thyme, to garnish
200 ml	ricotta cheese
8	eggs
	cherry tomatoes — roasted, to serve
	bread — whole wheat or rye

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Method:

Heat the butter and olive oil in a frying pan and add the leeks. Simmer gently for about 10 minutes, stirring occasionally, until golden and caramelised.

Drain and shred the spinach and then stir into the leek mixture. Stir until heated through. Add the sundried tomatoes, lemon zest and herbs. Fold into the ricotta. Cover and keep warm while you make the omelettes.

Make the omelettes and spoon some of the prepared filling onto each one before folding over. Serve with whole-wheat or rye bread and roasted cherry tomatoes, garnished with thyme.

Text and image: Ideas magazine

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