Ingredients

• 3 piece eggs
• 40 g light ricotta
• 80 g mushrooms — sliced
• 40 g baby spinach
• 1 tsp olive oil
• 1 tbsp grated parmesan
• 1 pinch Black pepper — to taste optional

Instructions

1. Heat olive oil in a non-stick pan.
2. Cook mushrooms for 4–5 minutes.
3. Add spinach until wilted.
4. Whisk eggs.
5. Pour eggs into the pan.
6. Cook gently over medium-low heat.
7. Dollop ricotta over one half.
8. Sprinkle parmesan.
9. Fold omelette and cook another minute.
10. Garnish with parsley.
11. Serve with: One slice toasted sourdough.