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Spinach and goat's cheese omelette rolls
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elegant spinach and goat cheese omelettes - ideal for party platters.
Ingredients:
  • 60g butter
  • 6 fresh sage leaves
  • 200g fresh ricotta
  • 100g goat's cheese
  • 1 x 250g pkt frozen spinach, thawed
  • 1 small brown onion, halved, finely chopped
  • 1 garlic clove, crushed
  • 4 eggs
  • 40.00 gm cold water
  • 2 tsp finely chopped fresh sage, extra
  • Mixed salad leaves, to serve
Instructions:
  • In a medium frying pan over medium heat, melt one-third of the butter until foaming. Cook sage for 1 minute on each side until crisp. Place on a paper towel-lined plate.
  • In a food processor, blend the ricotta and goat's cheese until smooth. Season with pepper and set aside. Squeeze out excess liquid from the spinach using your hands, finely chop, and set aside.
  • In a non-stick frying pan, melt half of the remaining butter over medium-high heat. Sauté onion and garlic for 5 minutes until onion softens. Toss in the spinach and cook for 1 minute until wilted. Allow to cool slightly for 5 minutes.
  • In a bowl, crack the eggs and combine with water. Mix in the spinach mixture and extra sage until well combined. Season with salt and pepper. Heat half of the butter in a non-stick frying pan until foamy. Pour in half of the egg mixture, allowing it to cover the base by tilting the pan. As the omelette sets, gently lift the edges to let the uncooked egg flow underneath. Cook for 2-3 minutes until just set. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining butter and egg mixture.
  • Evenly spread the creamy ricotta mixture over the omelettes and roll them up tightly. Slice the rolled omelettes.

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