Spring vegetables and ricotta omelette

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 250 g Broccoli
  • 50 g young leaf spinach
  • 150 g Swiss chard
  • 7-10 Tbsp Salt
  • 8 Eggs (size M)
  • 7-10 Tbsp Pepper
  • 4 Spring onions
  • 1 red chilli pepper
  • 1 TABLESPOON Olive oil
  • 75 g Ricotta cheese

Directions

  1. 1

    Clean, wash and cut the broccoli into florets. Wash the spinach. Chard clean, wash and cut into large pieces. Blanch broccoli in boiling salted water for 4-5 minutes. After about 2 minutes add spinach and chard.

  2. 2

    Drain everything and let it drain well.

  3. 3

    In the meantime, whisk the eggs in a bowl and season them well with salt and pepper. Clean and wash spring onions and cut them into diagonal pieces. Clean the chilli, cut lengthwise, wash and remove seeds.

  4. 4

    Cut the pod into small pieces.

  5. 5

    Heat the oil in an ovenproof pan (24 cm Ø; approx. 4 cm high). Sauté spring onions, broccoli and chillies for about 2 minutes, turning them over. Pour over the eggs, cover and let them simmer at low heat for 16-18 minutes.

  6. 6

    Add the ricotta cheese about 5 minutes before the end of the cooking time. Preheat the oven grill. Place the pan under the hot grill for approx. 3 minutes. Take out and serve immediately.

Nutrition Facts

KCAL
270 kcal
CARBS
4 g
FATS
19 g
PROTEINS
20 g