Omelette with ricotta, spinach and caramelised leeks

Master the art of making an omelette perfectly, so you can offer your guests a breakfast they will remember.
 
recipe, ricotta, spinach, leeks,eggs
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Recipe from: 19 February 2016
Preparation time: 20 min
Cooking time: 20 min
 
 

Ingredients

 
  • 20
    ml
    butters
  • 20
    ml
    olive oil
  • 2
    leeks, sliced
  • 1
    bunch
    of spinach, steamed
  • 30
    ml
    marinated sundried tomatoes or piquanté peppers, chopped
  • 30
    ml
    grated lemon zest
  • 5
    ml
    freshly chopped thyme or lemon thyme, plus extra to garnish
  • 200
    ml
    ricotta cheese
  • 8
    eggs for omelettes
  • roasted cherry tomatoes, to serve
  • whole-wheat or rye bread, to serve
Servings: Change Serving
 
 

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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Read more on: spinach  |  recipe  |  leeks  |  eggs  |  ricotta
 

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