Spinach Tomato and Ricotta Omelette
Ingredients
- 1/2 teaspoon olive oil
- 1 zucchini (coarsely grated, squeeze out excess moisture)
- 40 g spinach leaves (baby 4 cups)
- 70 g sun-dried tomatoes (99% fat free 1/3 cup)
- 4 (50 g) eggs
- fresh ground black pepper
- 50 g low-fat ricotta (fresh crumbled)
- 2 slices sourdough bread (1cm thick or gluten free bread toasted)
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