Ricotta Omelette

Ingredients:
• 1 onion, chopped.
• 1 red pepper, diced.
• 1 kilo mushrooms, sliced.
• 200g Benna fresh ricotta.
• 2 whole eggs.
• Salt and pepper, to taste.
• Fry Light Cooking Spray.

Method:
1. Preheat the oven to 180°C.
2. Spray a non-stick pan with Fry Light and sauté the onion and red pepper until softened.
3. Add the mushrooms and cook until all the water evaporates and they are lightly browned.
4. In a bowl, whisk the eggs with ricotta, salt, and pepper until smooth.
5. Add the cooked vegetables to the egg mixture and stir well.
6. Transfer everything into an ovenproof dish and bake for 20–25 minutes, or until set and golden on top.
7. Serve hot.

Perfect for lunch, light dinner, or even meal prep.