Bake an omelet with ricotta baked in the oven to make an excellent protein-rich breakfast recipe or brunch option. This omelet is served with tomatoes from the vine as well as a supplementary spread of ricotta on top of the homemade omelet recipe that is easy to make.
- Whisk eggs and ricotta together until they are well mixed. Add salt and pepper to taste. Set aside
- In an ovenproof 26cm frying skillet over medium heat. Saute mushrooms for about 2-5 minutes or until they are tender. In the meantime, add spring onions as well as spinach, and cook for an additional one minute or until spinach is wilted. Place tomatoes on top of the spinach mixture. Pour over the egg mixture made with ricotta.
- Place the pan in the oven to bake at 180 degrees Celsius for 15 to 20 minutes or until it is cooked as well as golden on the top. Serve right away