Spring vegetables and ricotta omelette

Name: Spring vegetables and ricotta omelette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Broccoli; 50 g young leaf spinach; 150 g Swiss chard; 7-10 Tbsp Salt; 8 Eggs (size M); 7-10 Tbsp Pepper; 4 Spring onions; 1 red chilli pepper; 1 TABLESPOON Olive oil; 75 g Ricotta cheese

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Broccoli
50 g young leaf spinach
150 g Swiss chard
7-10 Tbsp Salt
8 Eggs (size M)
7-10 Tbsp Pepper
4 Spring onions
1 red chilli pepper
1 TABLESPOON Olive oil
75 g Ricotta cheese

Directions

1
Clean, wash and cut the broccoli into florets. Wash the spinach. Chard clean, wash and cut into large pieces. Blanch broccoli in boiling salted water for 4-5 minutes. After about 2 minutes add spinach and chard.
2
Drain everything and let it drain well.
3
In the meantime, whisk the eggs in a bowl and season them well with salt and pepper. Clean and wash spring onions and cut them into diagonal pieces. Clean the chilli, cut lengthwise, wash and remove seeds.
4
Cut the pod into small pieces.
5
Heat the oil in an ovenproof pan (24 cm Ø; approx. 4 cm high). Sauté spring onions, broccoli and chillies for about 2 minutes, turning them over. Pour over the eggs, cover and let them simmer at low heat for 16-18 minutes.
6
Add the ricotta cheese about 5 minutes before the end of the cooking time. Preheat the oven grill. Place the pan under the hot grill for approx. 3 minutes. Take out and serve immediately.