Best 4 Spinach Tomato And Ricotta Omelette Recipes

SPINACH, TOMATO, AND CHEESE OMELET

Steps:

• In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper.
• Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Let eggs set, about 2 minutes.
• Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy!
• Makes 1 serving.
• VARIATIONS:.
• Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).

SPINACH AND RICOTTA GNOCCHI WITH QUICK TOMATO SAUCE

Steps:

• Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly. If it is really dry (this is good) pass it through the food mill with the biggest holes. Put the cheese into a large bowl.
• Finely chop the squeezed spinach and add it to the ricotta. Add the eggs, grated Parmigiano-Reggiano and nutmeg. Mix until well combined. Taste and season with salt, if needed. Add in 1/4 cup of flour. If the mixture is still very wet, add in the remaining 1/4 cup of flour.
• Dust a sheet tray generously with flour. Coat another sheet tray generously with semolina flour. Fill a pastry bag with the ricotta/spinach mixture. Pipe 1 1/2-inch balls of the cheese mixture onto the all-purpose flour lined tray. Shake the tray around to coat the balls in flour. Roll each flour coated cheese piece around in your hand to form a ball. Do this gently so as to not squish the cheese balls. Arrange them on the semolina lined tray.
• Bring a saucepan full of water to a boil over medium heat. Set up a bowl of ice water. In the bottom of each tomato cut an "X" in the skin. Working in batches, put the tomatoes in the boiling water for 15 to 20 seconds ONLY! Remove the tomatoes from the boiling water and put them immediately into the ice water. When the tomatoes have cooled, remove them from the ice water and the skin should come off very easily.
• Remove the stems and seeds from the tomatoes; coarsely chop the tomatoes and reserve.
• Coat a large straight-sided saute pan, over medium-high heat, with olive oil. Add the onions, season with salt, to taste. Toss in the crushed red pepper and cook the onions until they are soft and aromatic, about 8 to 10 minutes. Add in the garlic and cook for 2 to 3 more minutes. Stir in the tomatoes and season with salt, to taste. Bring the tomato mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes. Taste and adjust the seasoning, if needed.
• Toss in the basil just before serving.
• Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer. Carefully add the gnocchi to the simmering water. Cook until the gnocchi float and have begun to swell, 3 to 5 minutes.
• On individual serving plates, spoon some sauce on each plate and spread it out until it becomes a 4 to 5-inch circle.
• Using a spider or long handled mesh strainer, carefully remove the gnocchi from the cooking water, blot on a tea towel and arrange 5 gnocchi on each circle of sauce. Sprinkle with Parmigiano-Reggiano and serve.

SPINACH, TOMATO AND RICOTTA OMELETTE

Steps:

• Heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens.
• Transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm.
• Wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium.
• Put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set.
• Use a flat bladed knife to carefully slide around the edge of the omelette to loosen.
• Spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm.
• Repeat with remaining egg, zucchini mixture and ricotta to make a second omelette.
• Sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.

ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA

Steps:

• Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
• Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
• Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.