This was supposed to be a frittata made in a frying pan but as I had left out the milk it turned out to be an omelete. It was, however, a success and I will definitely be making it again.
1 medium salad onion, quartered and thinly sliced
4 cloves or garlic, roughly chopped
100g spinach leaves per person
50g ricotta cheese per person
2 eggs per person, beaten
salt and pepper
Heat some olive oil in a frying pan and then gently soften the onion. Add the garlic and fry for another couple of minutes. Add the spinach leaves and stir-fry quickly until they have wilted. Season with salt and pepper.
Pour over the beaten eggs and stir well. Put small dollops of ricotta over the surface.
Turn up the heat for a minute and then turn down and cover for two minutes.
You can finish off cooking this under a hot grill. As we don’t have a grill, I made sure the edges hadn’t stuck to the frying pan and then flipped the omelette using a large saucepan lid.
Once back in the pan, I turned up the heat for a couple of minutes and then down again until the omelette was cooked through.