½ bunch broccolini, larger stalks halved lengthways.
6 eggs, separated
¼ cup (60ml) pure cream
2tbs extra virgin olive oil
½ cup Paris Creek cheddar, coarsely grated
½ cup fresh ricotta (we used buttermilk ricotta)
½ bunch English spinach, leaves separated
Finely grated zest of 1 lemon
Finely grated parmesan to serve
Whisk egg whites in a bowl until stiff peaks form. Whisk egg yolks, cream and ½ teaspoon each salt and pepper in a separate bowl. Add egg whites and fold through to combine.
Working in 2 batches, heat 1 tablespoon of oil in a 18cm non-stick frypan over high heat. Add half the broccolini slices, cover and cook for 30 seconds to soften slightly. Pour over half the egg mixture, scatter with half the grated cheese and arrange ½ the English spinach across the omelette. Cook, without disturbing, for 2 minutes or until just cooked. Spoon and dollop ¼ cup ricotta over one side of the omelette then use a spatula to fold over.
Transfer to a plate, scatter with zest, parmesan, and salt and pepper and serve immediately.
Recipe and styling @s.coutts , Photography @eskymo11 , Designer @Josie_a_smith
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