Spinach and goat’s cheese omelette rolls

12 Ingredients

• 60g butter

• 6 fresh sage leaves

• 100g goat’s cheese

• Salt & freshly ground black pepper

• 1 x 250g pkt frozen spinach, thawed

• 1 small brown onion, halved, finely chopped

• 1 garlic clove, crushed

• 4 eggs

• 2 tbsp cold water

• 2 tsp finely chopped fresh sage, extra

• Mixed salad leaves, to serve

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5 Method Steps

• Melt one-third of the butter in a medium frying pan over medium heat until foaming. Add the sage and cook for 1 minute each side or until crisp. Transfer to plate lined with paper towel.

• Place the ricotta and goat’s cheese in the bowl of a food processor and process until smooth. Season with pepper and set aside. Use your hands to squeeze excess liquid from the spinach. Finely chop and set aside.

• Heat half the remaining butter in a medium non-stick frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spinach and cook, stirring, for 1 minute or until combined. Remove from heat and set aside for 5 minutes to cool slightly.

• Crack eggs into a bowl. Add the water and whisk until combined. Add spinach mixture and extra sage, and whisk until combined. Season with salt and pepper. Heat half the remaining butter in a medium non-stick frying pan until foaming. Add half the egg mixture and cook, tilting pan until mixture covers base. As omelette sets, lift edge so uncooked egg runs underneath. Cook for 2-3 minutes or until just set. Place on a plate and cover with foil to keep warm. Repeat with remaining butter and egg mixture.

• Spread the ricotta mixture evenly over omelettes and roll up firmly. Slice omelettes

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Better for you

Recipes with a Health Score of 4.7+