Mushroom & Ricotta Cheese Omelette

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 to the salad, then drizzle over half a teaspoon of the dressing over each plate. Set aside.

Trim and cut the mushrooms into slices. Heat in a teaspoon of rapeseed oil a frying pan over a medium heat. Add the mushrooms and season with a little salt, if using and pepper to taste. Sauté for 3-4 minutes until tender, then tip on to a plate.

Break the eggs into a bowl and add the milk, then season with plenty of freshly ground pepper. 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 put 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 of the sautéed mushrooms 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, then fold again.

Take the frying pan to the plate with one of the salads 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 it immediately. Repeat with the rest of the oil and egg mixture to make a second omelette. Serve at once.

Once everything is prepared, the ingredients can be kept covered individually in the fridge for up to 2 days until you are ready to cook. However, omelettes will become rubbery if you try and cook them in advance.