Omelette

Omelette with Ricotta, Chicken Breast, and Spinach (from the fridge)

I made this omelette one morning when I wanted to use up what I had left in the fridge: ricotta, egg whites, and some boiled chicken breast. I combined everything with eggs and a bit of spinach on top, and it turned out to be a hearty omelette. It was ready pretty quickly and was devoured without any complaints. The next time, I was asked to repeat the recipe exactly the same way.

Quick Info

Total time: about 15-20 minutes
Preparation time: 5 minutes
Cooking time: 10-15 minutes
Servings: 2
Difficulty: easy
Recipe type: breakfast, brunch, quick

Ingredients

2 eggs
2 egg whites
100 g ricotta
100 g boiled chicken breast
50 g cooked spinach
oil (for the pan)
salt
pepper

Instructions

1. Crack the eggs into a bowl. Add the two egg whites. Lightly beat them with a fork or whisk just until combined.

2. Add the ricotta over the eggs. Gently mix, it doesn’t need to be perfectly smooth.

3. Cut the boiled chicken breast into small pieces, not too large. Add it to the egg and ricotta mixture.

4. Season with salt and pepper to taste. Mix everything lightly.

5. Heat a pan with a little oil, enough to prevent the omelette from sticking. When the oil is hot, pour the entire mixture into the pan.

6. Cook over medium heat for a few minutes until the bottom starts to set, but the top is still slightly liquid.

7. Spread the cooked spinach on top of the omelette without mixing it into the rest of the mixture.

8. Use a lid to flip the omelette: cover the pan, flip the omelette onto the lid, then slide it back into the pan with the uncooked side down. If you prefer not to flip it, you can cover it and let the top cook as well, but flipping gives a more even texture.

9. Continue cooking for another 2-3 minutes after flipping the omelette until it is well set all over.

10. Remove the omelette from the pan, cut, and serve.

Why I make this recipe often

It’s one of those recipes where I use whatever is left in the fridge. It’s easily adaptable, hearty, and filling. It’s especially useful when you have leftover meat or cheese to use up.

Tips and Variations

Tips

1. Don’t beat the eggs too hard, just enough to combine them.
2. For the omelette not to stick, the pan must be well-heated and have enough oil.
3. The chicken breast should already be cooked – you can use leftover meat from another meal.
4. The spinach should be well-drained to avoid making the omelette soggy.

Substitutions

1. Ricotta can be replaced with fresh cottage cheese, but the texture will be slightly different.
2. The chicken breast can be swapped for turkey or even lean ham.
3. Spinach can be replaced with arugula, kale, or any greens you have.
4. If you don’t have separate egg whites, you can use three whole eggs.

Variations

1. You can add chopped green onions or bell peppers for extra flavor.
2. If you like, you can sprinkle grated cheese over the spinach for a melted layer on top.
3. It can also be made in the oven, like a frittata, though the cooking time will be longer.

Serving Ideas

1. It can be served plain or with a tomato salad.
2. It also goes well with toast on the side.
3. You can add a bit of cold yogurt alongside.

Frequently Asked Questions

Can I use fresh spinach?
Yes, but sauté it a little first to remove excess water and soften it.

Do I have to flip the omelette onto the lid?
No, but this way it cooks more evenly. If you prefer, just leave the lid on and don’t flip it, although the top will remain a bit softer.

Can I use goat or sheep ricotta?
Yes, any ricotta works, just the flavor will be slightly different.

Can it be made without meat?
Sure, the omelette turns out fine with just ricotta and spinach; you can also add other vegetables.

What can I do with leftover egg whites?
In this recipe, we’re using them. If you don’t have any, you can use whole eggs instead.

Nutritional Values

Estimated for one serving (half the recipe):

Calories: approx. 180-200 kcal
Protein: 20-22 g
Fat: 8-10 g
Carbohydrates: 3-4 g

Values depend on the type of ricotta and how much oil you use. The omelette is high in protein, low in carbohydrates, and moderate in fat. It doesn’t provide much fiber unless you add other vegetables.

Storage and Reheating

The omelette is best enjoyed right after cooking. If there are leftovers, it can be stored in the fridge for a day in a covered container. It can be easily reheated in a pan or microwave, but the texture will be firmer. I don’t recommend keeping it for more than 24 hours.