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    You are in: Home / Australian / Spinach, Tomato and Ricotta Omelette Recipe
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    Spinach, Tomato and Ricotta Omelette

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 21, 2013

      Fantastic omelet!! We loved the sun-dried tomatoes and ricotta. This made two very satisfying omelets which meant we were both satisfied with just one slice of bread (Yippy!!) Will be enjoying again, thanks for the post.

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    • on November 24, 2012

      Made for a quickie breakfast for us, which had nice flavors. Made recipe as written, and served with some leftover steak pieces.

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    • on July 03, 2012

      Delicious, quick and easy. A tasty light Omelette which would work well for any meal. I served with a small piece of Rump steak as a mid-week meal. Made for Aussie / Kiwi Swap July 2012.

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    • on October 22, 2011

      Delicious omelette that was easy to make with clear instructions. I loved the flavour combo in this dish and a good way to get in some extra veges. I used smooth low-fat ricotta as that was what I had in the fridge and didn't serve with any bread/toast. This made a great gluten-free lunch for me. Photo also to be posted. Made for the monthly Recipe Swap in the Aus/Nz Forum. Thanks for posting another great recipe Pat

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    Nutritional Facts for Spinach, Tomato and Ricotta Omelette

    Serving Size: 1 (318 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 449.4
     
    Calories from Fat 119
    26%
    Total Fat 13.2 g
    20%
    Saturated Fat 3.8 g
    19%
    Cholesterol 372.0 mg
    124%
    Sodium 1227.2 mg
    51%
    Total Carbohydrate 60.1 g
    20%
    Dietary Fiber 7.2 g
    29%
    Sugars 17.7 g
    70%
    Protein 26.7 g
    53%

    The following items or measurements are not included:

    low-fat ricotta

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