Mini omelettes with spinach are a delicious side dish made with eggs, milk, white flour, butter, spinach and ricotta. This recipe is perfect to enrich your meals with a touch of flavor and color. The omelettes will be soft and light thanks to fresh spinach and creamy ricotta. Serve hot; they are ideal as an appetizer or as a side for meat or fish dishes.
Beat the eggs well, add the milk, two heaping tablespoons of flour, and season with salt.
Melt a little butter at a time in a small pan and make small omelettes using a couple of tablespoons of the mixture for each: brown them well on both sides and keep them warm on a separate plate.
After washing them, put the spinach in a saucepan and season with salt.
Cook them for fifteen minutes; then drain them, squeeze out excess water and chop coarsely.
Place them in a bowl and add the ricotta, mixing to combine.
Place spoonfuls of the mixture in the center of each omelette, roll them up, and arrange the omelettes in a baking dish with a few knobs of butter.
Put the baking dish in a preheated oven for 8-10 minutes.
Non-stick pan
Bowl
Whisk
Spoon
Store in the refrigerator for up to 2 days
You can serve the mini omelettes with spinach as an appetizer or as a side dish for meat or fish dishes
Italy
| Energy (kcal) | 130.33 |
| Carbohydrates (g) | 4.84 |
| of which Sugars (g) | 1.09 |
| Fat (g) | 9.63 |
| of which Saturates (g) | 5.26 |
| Protein (g) | 5.83 |
| Fiber (g) | 1.12 |
| Sale (g) | 0.1 |
