Spinach and ricotta omelette recipe
 This spinach and ricotta omelette is a quick and delicious lunch. Season the eggs well for the best results. Make as part of our student budget meal plan, or whenever you need a easy satisfying meal. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 401 kcal, 22.9g protein, 0.9g carbohydrate (of which 0.9g sugars), 33.8g fat (of which 16.8g saturates), 0.4g fibre and 0.68g salt. 2 free-range eggs20g/¾oz butterhandful spinach40g/1½oz ricottasalt and freshly ground black pepperfew basil leaves, to garnish 2 free-range eggs 20g/¾oz butter handful spinach 40g/1½oz ricotta salt and freshly ground black pepper few basil leaves, to garnish Method Whisk the eggs in a small bowl until frothy and season with salt and pepper. Heat the butter in a small frying pan, add the spinach and allow to wilt slightly. Transfer the spinach to a small bowl, leaving the melted butter in the pan, and add the ricotta to the bowl. Mix together and season with salt and pepper. Place the frying pan over a medium–high heat and add the beaten eggs. Cook for 30 seconds or until the base is set. Use a spatula to pull the edges of the omelette towards the centre slightly and allow the runny egg to flow into the gaps.Tip the spinach and ricotta mixture on one side of the omelette and fold the other half over. Transfer to a plate, garnish with fresh basil and eat immediately. Whisk the eggs in a small bowl until frothy and season with salt and pepper. Whisk the eggs in a small bowl until frothy and season with salt and pepper. Heat the butter in a small frying pan, add the spinach and allow to wilt slightly. Transfer the spinach to a small bowl, leaving the melted butter in the pan, and add the ricotta to the bowl. Mix together and season with salt and pepper. Heat the butter in a small frying pan, add the spinach and allow to wilt slightly. Transfer the spinach to a small bowl, leaving the melted butter in the pan, and add the ricotta to the bowl. Mix together and season with salt and pepper. Place the frying pan over a medium–high heat and add the beaten eggs. Cook for 30 seconds or until the base is set. Use a spatula to pull the edges of the omelette towards the centre slightly and allow the runny egg to flow into the gaps. Place the frying pan over a medium–high heat and add the beaten eggs. Cook for 30 seconds or until the base is set. Use a spatula to pull the edges of the omelette towards the centre slightly and allow the runny egg to flow into the gaps. Tip the spinach and ricotta mixture on one side of the omelette and fold the other half over. Transfer to a plate, garnish with fresh basil and eat immediately. Tip the spinach and ricotta mixture on one side of the omelette and fold the other half over. Transfer to a plate, garnish with fresh basil and eat immediately. Recipe tips If you’re following the budget student meal plan, tomorrow’s dinner is leftover dal with roast butternut squash. Take three large chunks of the roast butternut squash (approximately 200g/7oz) from the container in the fridge and roughly chop them. Place one of the dal portions from the fridge in a saucepan, add the chopped squash and heat until piping hot. Serve with a toasted pitta (taken from the freezer, it doesn't need to be defrosted before toasting), 50g/1¾oz plain yoghurt and a little finely chopped red chilli, if preferred, but this is optional.