Gluten free omelette with spinach & ricotta
This gluten free omelette recipe is made for people who: have little time, only a few ingredients left in their fridge, need something nutritious and healthy, yet still want to be feeling satisfied and full and/or cook for themselves!
This recipe is based on a trip to Curaçao where Marcus and I had spinach-ricotta omelettes every morning. It was mindblowing. Why had I never thought of spinach & ricotta as such a perfect combination?! So the first thing we did when getting home from holidays, is creating our own recipe with these ingredients.
Looking for a good dinner recipe? Go check out MY Gluten free Quiche recipe here!
Is this gluten free omelette recipe a healthy one?
Hell yeah it is! It is not only delicious, but also packs a nutritional punch. Eggs are an excellent source of protein, while spinach provides essential vitamins and minerals. Ricotta cheese adds a creamy texture and a good dose of calcium. This wholesome combination will keep you energised and satisfied throughout the day.
How to make it?
It is so easy: I wish I could write more about it but it really is very short.
You start by whisking the eggs together in a bowl. Now chop up the mushrooms and set aside.
Place a frying pan on medium heat with a dash of olive oil. Add the chopped mushrooms & the herbs de provence. Fry for a few mins to soften the mushrooms and let the herbs mix properly. Add the spinach as well and fry for a minute or so, until it wilts. Now get everything out of the pan and leave on a side plate.
Place the frying pan back on heat with some olive oil. Add the whisked eggs and leave to fry until the egg is almost set. Once that is done (should be after a few minutes), crumble over the ricotta and add the spinach & mushroom mixture onto the omelette. Now wait until the egg is truly set and you’re ready for lunch!
This recipe is both very, very easy ánd really good. Great to make for lunch, the flavours really complement each other!
~ Fleur Veen
Are you making this gluten free omelette recipe or have you tried it already? Let me know and I’ll repost your creation: tag me in @thespooniescommunity on Instagram!
no time to read now? here are some pins to save this post:
Gluten free omelette recipe with spinach, mushrooms & ricotta
Equipment
- 1 Frying pan
- 1 Bowl
Ingredients
- 4 eggs
- 6 large chestnut mushrooms
- 2 handful spinach
- 80 gr ricotta
- 1 tsp herbs de provence
- 2 tsp olive oil
Instructions
- Break the eggs into a bowl and whisk. Season with a bit of salt and pepper. Set aside4 eggs
- Chop the mushrooms and set aside.6 large chestnut mushrooms
- Place the frying pan over medium heat with some olive oil. Add the mushrooms and the herbs de Provence, fry for 2mins. Now add the spinach and fry for another min (or until wilted). Place into a bowl and set aside.6 large chestnut mushrooms, 1 tsp herbs de provence, 2 tsp olive oil, 2 handful spinach
- Place the frying pan back over medium heat. Add a little bit of olive oil. Now add the egg mixture and leave to fry until the egg is almost set. Once it is almost done (after a few mins), crumble over the ricotta and add back the spinach & mushrooms. Leave to set until the egg is done and you’re ready to serve!80 gr ricotta
English (UK) 
Nederlands