Omelette with Spinach and Ginger

Servings: 4
Prep time: 25
Cooking time: 25
  • - 250 g of spinach
  • - 250 g ricotta
  • - 3 eggs
  • - 1 tablespoon grated fresh ginger
  • - 1 clove garlic
  • - 1 tablespoon poppy seeds
  • - Extra virgin olive oil
  • - Salt
  1. Clean carefully the spinach, then arrange them in a pot with water only after washing and cook for 5 minutes slow. Then drain and let them cool, then squeeze as much as possible and chop.
  2. Whisk the ginger finely together with ricotta and a tablespoon of oil; finally add the spinach and stir.
  3. Put to fry the sliced garlic in a saucepan with a tablespoon of oil over a low heat for 2-3 minutes.
  4. Beat the eggs with a pinch of salt and the flavored olive oil without the garlic, then incorporate the creamed spinach.
  5. Pour the mixture into a cake tin about 26-28 cm lined with baking paper, sprinkle with poppy seeds and bake at 190 ° C for 15-20 minutes.