Ricotta Omelette with Garlic Tomatoes
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Ingredients
- 4 large eggs
- 1⁄2 cup (120g) fresh ricotta crumbled
- 1 cup (40g) baby spinach leaves
- salt & pepper, to taste
- 80g cherry tomatoes diced
- 2 garlic cloves crushed
- 2 thin slices (40g ea) sourdough bread (or gluten free) toasted
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