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Baby Spinach & Ricotta Omelette on a chopping board. Baby Spinach & Ricotta Omelette on a chopping board.

Baby Spinach & Ricotta Omelette

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A classic combination, that really works.  Serve any leftovers with a crisp mixed salad for lunch.  It’s great for a packed lunch too as it’s quite firm, so transports well!


Serves: 4

Prep Time: 5 minutes

Cooking Time: 15 minutes

Dietary Info: Wheat Free, Dairy Free, Vegetarian

Preheat oven to 200ºC/400ºF/Gas Mark 6


  • 2 large tomatoes, halved
  • 320g baby spinach
  • 100g baby potatoes, skin on, cooked and sliced
  • 4 fresh free-range eggs at room temperature
  • 2 fresh free-range egg whites at room temperature
  • 40g ricotta cheese
  • 1 teaspoon groundnut oil
  • cracked black pepper
  • pinch of ground nutmeg


  • Place the tomatoes on an ovenproof tray, cut side up.  Season with black pepper and roast for 10-15 minutes until soft.
  • While the tomatoes are roasting, wilt the spinach in a saucepan with the nutmeg for 2-3 minutes.  Toss together with the potatoes.
  • Whisk the eggs and egg whites together in a large bowl until light and airy. Season with black pepper.
  • Heat the grill to high.
  • Heat the oil in a non-stick 20cm frying pan, on the hob, over a medium heat. Add the potato and spinach mixture to the pan and pour over the eggs, stirring them for 3-4 minutes, until they are half cooked and runny in places. Scatter the ricotta over the omelette and cook under the grill for 3-5 minutes, to set the top.

To serve

  • Turn the omelette out onto a chopping board and cut into 4 or 8 wedges. Serve on warmed serving plates with the roasted tomato halves.

Jennifer’s Tip

A great way of using up left over cooked potatoes.  Use an electric hand whisk to whisk plenty of air into the egg mixture.

Baby Spinach & Ricotta Omelette on a chopping board.

This recipe is from Jennifer’s book, The Diet for Food Lovers available on Amazon (The Orion Publishing Group)
Jean Cazals Photography