Enjoy this healthy dinner recipe taken from RTE's Operation Transformation
50g baby spinach leaves
14 cherry tomatoes
1 tsp vinaigrette salad dressing
1 yellow pepper
1 red pepper
1 tbsp rapeseed oil (15g)
25ml low fat milk
20g ricotta cheese
sea salt and freshly ground black pepper
Arrange the spinach leaves on plates and then cut the cherry tomatoes in half and scatter on top. Cut the cucumber in half and cut into slices and add, then drizzle over half a teaspoon of dressing. Set aside.
Cut the red and yellow peppers in half and remove the seeds and cores, then cut into thin slices. Heat a teaspoon of the oil in a frying pan over a medium heat and cook the peppers for 8-10 minutes until tender, stirring occasionally with a wooden spoon.
Break the eggs into a bowl and add the milk, then season with a little salt, if using and pepper to taste. Gently beat the eggs and milk with a fork until the yolks and whites are just combined. Don’t be tempted to over-beat the omelette, as it will spoil the texture.
Wipe out the frying pan and place back on a medium heat. Add another teaspoon of the oil and quickly swirl it around, tilting the pan so that the base and the sides get coated. Now turn up the heat to its highest setting.
Pour in half of the beaten egg mixture, tilting it around to spread the eggs in an even layer. Place on the heat for about 20 seconds, tilting the pan until there is liquid egg left, just on the surface.
Scatter half the sautéed peppers down the middle and then sprinkle the ricotta cheese on top before folding over to enclose the fillings. The easiest way to do this is to tilt the pan again, and flip one side of the omelette into the centre and fold again.
Take the frying pan to the plate and the last fold will be when you tip the omelette out on to the plate with the salad. It’s worth remembering that an omelette will continue cooking, even on the plate, so serve immediately. Repeat with the rest of the oil and egg mixture to make a second omelette. Serve at once.