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Bruschetta Omelette
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| Preparation 5 min. Cooking 5 min. Ingredients | |
| 2 | eggs |
| 1 tbsp | water |
| Salt, to taste | |
| pepper, to taste | |
| Cooking spray | |
| 2 tbsp | light ricotta cheese |
| 3 tbsp | prepared Italian bruschetta, drained |
Method
Beat eggs with water; season with salt and pepper.
Spray an 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat.
Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards centre. Tilt and rotate the skillet to allow uncooked egg to flow into empty spaces. When eggs are almost set on surface but still look moist, cover one half of the omelette with ricotta cheese.
Top with bruschetta.
Fold the omelette in half and slide onto a warm plate.
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