Ingredients

2 large eggs

1⁄4 cup (60g) fresh ricotta crumbled

1⁄2 cup (20g) baby spinach leaves

1 garlic clove crushed

40g cherry tomatoes diced

salt and pepper, to taste

1 thin (40g) slice sourdough bread (or gluten free) toasted

Method

1. Whisk eggs in a small bowl. Heat non-stick frypan and pour eggs into pan. Allow to cook for 30 seconds.

2. Add ricotta and spinach on one side of eggs, allow to cook for 1 minute.

3. Fold egg over ricotta and spinach and cook for a further 1-2 minutes or until egg is cooked and ricotta is slightly melted. Transfer to a plate.

4. In same hot pan, saute tomatoes for 2 minutes and serve on top of omelette. Add salt and pepper to taste. Serve with toast.

Nutritional Information

Energy (kJ) 1437

Energy (cals) 343

Protein 23.2g

Fat 16.4g

Sat. Fat 6.5g

Carbs 23.6g

Sugar 3.1g

Fiber 4.6g