Ricotta Spinach Omelette

An easy, high protein ricotta spinach omelette for breakfast or brunch, made with a few ingredients and ready in minutes

Pro tips for making an omelette

There are a few ways to make an omelette but, after binge watching hours of cooking shows on a flight to Italy, I found 3 things in common:

1. You need a good non-stick pan. If you don’t use one, you’ll need more butter. The pan I discovered recently and use daily now is the Green Pan. It’s a non-toxic, non-stick pan made from ceramic
2. The perfect heat. The pan has to be hot enough to start cooking the eggs as soon as they hit the pan, but not too hot that they cook too quickly. It’s hard to say exactly what that temperature is because pans and stoves are different. I suggest you play around with the heat to find that sweet spot
3. A spatula. I have one super thin spatula that allows me to get right under a thin layer of omelette. If your spatula is too thick, it might be more difficult

I’m not a trained chef, although I grew up with one. My dad was a chef in his French restaurant, so I did learn a few things. What I learned about cooking omelettes is this:

How to make this ricotta spinach omelette

When you pour the eggs into the pan, they should start to cook right away. You will hear the sizzle as soon as they touch the pan.

You’ll want to immediately start rotating the pan around so that the layer of egg on top touches the sides of the pan and cooks, otherwise it will stay raw.

Continually use a thin spatula to scrape the cooked egg off the sides of the pan. Rotate the pan as you do and fill the gaps with more egg mixture.

What you fill your omelette with has endless ingredient possibilities and combinations. This recipe is extra protein and calcium-rich with ricotta and aged cheddar, along with fibre from spinach and mushrooms, making it the perfect addition to your menopause meal plan.

Some of my other faves are tomato and bocconcini, pesto and feta, red pepper and goat cheese. What’s your fave combo?