Filling
6 tablespoons of Soya Sunflower Oil (90 ml)
2 cups broccoli in small florets (200 g)
100 g portobello mushrooms cut in half
100 g shiitake mushrooms cut into quarters
1 clove of chopped garlic
¼ cup crumbled ricotta (50 g)
2 tablespoons chopped parsley
Salt and black pepper to taste
Omelette:
3 eggs
Salt and black pepper to taste
3 tablespoons of Soya Sunflower Oil (45 ml)
Filling: in a large frying pan, over medium heat, heat half the Soya Sunflower Oil and sauté the broccoli. Increase the heat, brown and set aside. Add the remaining oil and sauté the mushrooms over high heat until golden brown. Return the broccoli to the pan and sauté with the garlic. Add the ricotta and parsley, season with salt and black pepper and set aside.
Omelette: in a small bowl, beat the eggs with a fork until smooth. Season with salt and black pepper. In a large frying pan, over a low heat, put the Soya Sunflower Oil and add the beaten eggs. As they cook on the edge, pull towards the middle with a spatula, until only small amounts of the egg remain uncooked. Place the filling on one side of the omelette and fold in half. Cook for another 3 minutes and serve.
