Instructions

1. In a mixing bowl, whisk the eggs until they are fully combined and frothy, which helps create a light and airy omelette.
2. Add the ricotta cheese, chopped spinach, salt, and black pepper to the eggs. Fold gently to combine, ensuring not to break the ricotta too much.
3. Heat the olive oil in a non-stick skillet over medium heat until shimmering.
4. Pour the egg mixture into the skillet and spread it evenly across the surface.
5. Cook for 2-3 minutes, or until the edges begin to set and the bottom is lightly golden.
6. Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow any uncooked eggs to flow towards the edges.
7. Continue cooking for another 2-3 minutes, or until the omelette is mostly set but still slightly runny in the center.
8. Fold the omelette in half using the spatula and let it cook for an additional 1-2 minutes, or until the cheese is melted and the omelette is cooked through.
9. Slide the omelette onto a plate and serve hot. Consider garnishing with fresh herbs or a sprinkle of grated Parmesan cheese for an extra touch.