spinach and ricotta omeletterating:
4 tbsp butter
1 onion, finely sliced
1/2 tsp cumin
500g spinach washed & trimmed
6 eggs, separated
4 tbsp chopped mixed herbs - parsley, dill/basil, chives
200g ricotta cheese
2 tbsp grated parmesan
Beat the egg whites in a bowl until they form stiff peaks. Squeeze out any excess liquid from the spinach and chop it. Combine the spinach with the yolks, herbs and ricotta. Season and fold in the egg whites.
Return pan to the heat with remaining butter. when hot pour in the egg mixture, then turn down the heat to medium and cook for 2 minutes. Sprinkle with parmesan and place under a grill until golden.