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Omelette with ricotta, spinach and caramelised leeks

Recipe from: 19 February 2016
recipe, ricotta, spinach, leeks,eggs

Ingredients 11
Servings 4
Time 00:20


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


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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