Fill up on this delicious healthy vegetable and ricotta omelette for a nutritional breakfast.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Heat a lightly greased large non-stick frying pan over high heat. Cook the mushrooms, stirring occasionally, for 5-7 mins or until tender and golden brown. Add the tomato and spinach and cook, stirring, for 3 mins or until spinach wilts and tomato is heated through. Transfer to a bowl and cover with foil to keep warm.
Meanwhile, preheat a barbecue grill or chargrill pan on high. Cook the bread for 1-2 mins each side or until lightly charred. Cover to keep warm.
Heat a greased small non-stick frying pan over medium-high heat. Whisk the eggs and egg whites in a large jug with 1/4 cup (60ml) cold water. Season with pepper. Pour one-quarter of the egg mixture into the pan and swirl the pan to cover. Use a wooden spoon to drag the cooked egg from the outer edge into the centre, tilting the pan so the uncooked egg comes into contact with the base.
Top half the omelette with one-quarter of the mushroom mixture and one-quarter of the ricotta, and fold over the other half of the omelette to enclose the filling. Gently slide onto a serving plate. Repeat with the remaining egg mixture, mushroom mixture and ricotta in 3 batches to make 3 more omelettes. Serve immediately with avocado and bread.
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