Veggie Ricotta Omelette, With Potatoes And Sauce On The Side Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   In a pot, boil the diced potatoes in salted water for about 10-15 minutes until tender. Drain and set aside.

2. 2

   Sauté the Vegetables

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until soft. Add the chopped spinach and cook for another 2 minutes until wilted. Season with salt and pepper.

3. 3

   Make the Omelette

   In a bowl, whisk the eggs together. Heat the remaining tablespoon of olive oil in the skillet over medium heat. Pour the eggs into the skillet and cook for about 2 minutes until the edges begin to set.

4. 4

   Add Filling

   Spoon the sautéed vegetables and ricotta cheese onto one half of the omelette. Carefully fold the other half over the filling and cook for another 2-3 minutes until the cheese is warm and the omelette is fully cooked.

5. 5

   Serve with Potatoes and Sauce

   Plate the omelette with the boiled potatoes on the side. Serve with tomato sauce poured over the potatoes or on the side for dipping.