Tony Ferguson recipe of the week – Ricotta Omelette

This recipe serves 4 people

Ingredients

• Eggs (females: 4 or males:
• Fresh low fat ricotta cheese (females: 300g or males: 400g)
• 2 Cups mushrooms, sliced
• 1 Cup red capsicum, finely chopped
• # Cup shallots, finely chopped
• 1 – 2 Heaped tablespoons of Simply fibre
• 1 Cup of tinned asparagus, chopped into 2cm sticks or ½ cup fresh asparagus, finely chopped
• 2 Tablespoons of fresh basil, finely chopped
• 2 Cloves of garlic, crushed
• 2 Tablespoons of olive oil
• Salt and pepper

Method

1. In a bowl, crack eggs and lightly beat
2. Add eggs to a blender with ricotta cheese and blend until mixture is smooth and creamy looking
3. Place egg mixture in a large bowl and add all remaining ingredients, mixing well to combine. If the mixture looks too watery, add another ½ to 1 Tablespoon of Simply fibre gradually, combining well. Be careful not to add too much!
4. Heat ¼ of the olive oil in a medium fry pan (ideally non – stick) on low to medium heat
5. Add ¼ of omelette mixture making certain to spread evenly in the pan
6. Cook one side until golden, then cook on the other side
7. Repeat for the rest of the mixture
8. Serve with a side salad

Note:

• Be careful not to put too much mixture each time as this will make it harder to turn
• Keep temperature settings at low to medium other wise the omelette make cook too quickly and burn.