Ricotta cheese and mushroom omelette

Tue, 17 September 2019

This morning Andrew Rudd is cooking up a ricotta cheese and mushroom omelette and making a Berry Burst smoothie on the morning alongside the Queen of the Ploughing, Anna May McHugh.

Mushroom & Ricotta Cheese Omelette

Recipe Information

Ingredients

2 eggs

25 ml low fat milk

100g mushrooms

25g ricotta cheese

1 teaspoon rapeseed oil

Pinch salt and pepper

Method

In a bowl mix the eggs and milk and set aside

Add pinch of salt and pepper

Chop mushrooms

Place oil in pan and put on medium heat

Add the chopped mushrooms and cheese to the egg mixture

Pour in the pan and allow the egg to cook around the edges.

Lift up one side of the omelette to check if the egg has slightly ‘browned’.

The inside of the mixture will still be a bit runny

Once the bottom is browned you may turn over, or for ease place under the grill (on medium heat) for 5 - 7 minutes or until browned on top and the inside is completely cooked and no longer runny

Shake, Smoothie & Booster

Recipe Information

Ingredients

Strawberry Shake:

½ Banana

150g fresh Strawberries

tbsp Greek Yogurt

Handful of Flaked Almonds

Berry Burst Smoothie:

150g Frozen Berries

tbsp Natural Yogurt

tbsp Milk

tbsp Honey

Spinach & Avocado Booster:

200g bag of Spinach

1 Apple

½ Avocado

4 tbsp Yogurt

Squeeze of Lime Juice

tbsp Chia Seeds

Method

Strawberry Shake:

Peel the banana and remove the green stems from the strawberries. Slice both into chunks and place in your smoothie maker (or food processor). Add the yogurt and blitz until smooth. Serve with an ice cube and a sprinkling of flaked almonds on top.

Berry Burst:

Smoothie: Place the frozen berries, yogurt, milk and honey in your smoothie maker (or food processor). Blitz until smooth and berry beautiful.

Spinach & Avocado Booster:

Use a juicer to squeeze all of the energising goodness from the spinach and apple. Add the flesh from a very soft avocado to your juice and mix until smooth and creamy. Mix in the yogurt, lime juice and the tablespoon of chia seeds. Serve with an ice cube and an extra sprinkling of those lovely chia seeds.