Spinach and Ricotta Omelet

Name: Spinach and Ricotta Omelet
Yield: 8
Ingredients: 2 cups of spinach; 200g of creamy cheese or ricotta with chopped green onion, salt, and pepper to taste; 8 hard-boiled eggs, peeled and cut in half lengthwise

1
2 cups of spinach
2
200g of creamy cheese or ricotta with chopped green onion, salt, and pepper to taste
3
8 hard-boiled eggs, peeled and cut in half lengthwise

Ingredients

1
2 cups of spinach
2
200g of creamy cheese or ricotta with chopped green onion, salt, and pepper to taste
3
8 hard-boiled eggs, peeled and cut in half lengthwise

Directions

1
Wash and dry the spinach thoroughly
2
Cook it in a little water until it's soft
3
Remove from heat, drain well, and chop finely
4
Add the creamy cheese or ricotta and mix very well to form a cream
5
Season with salt and pepper to taste
6
Place in a baking dish greased and arrange the egg halves on top of the spinach, cut side down
7
Sprinkle with grated cheddar
8
Bake in a moderate oven (170°C) until the cheese melts
9
Serve over toasted bread with tomato slices
10
Serves 8.