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