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Lunch recipe · from the recipe book

Ricotta-Herb Mushroom Spinach Omelets with Tahini Toast

Tender folded omelets wrapped around thyme-seared mushrooms, wilted spinach and creamy lemony ricotta, served with crisp toast spread with tahini.

Ricotta-Herb Mushroom Spinach Omelets with Tahini Toast

Ingredients

  • 8 large400 gEggs
  • 4 large132 gEgg whites
  • 4 cups sliced280 gWhite mushroomssliced
  • 4 cups loosely packed120 gBaby spinach
  • 2 cloves6 gGarlicminced
  • ⅔ cup160 gPart-skim ricotta
  • 1 tsp2 gLemon zest
  • 3 tbsp grated20 gGrated Parmesan
  • 1 tsp1 gDried thyme
  • 1 tbsp14 gOlive oil
  • 1 tbsp16 gUnsalted butter
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 4 slices128 gWhole-wheat bread
  • 2 tbsp32 gTahini
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. In a small bowl, stir the ricotta with the lemon zest, parmesan and parsley; set this filling aside.
  2. In a medium bowl, whisk the egg, egg-white, half of the salt and the black pepper until smooth; set aside.
  3. Heat the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the mushrooms and thyme and cook without stirring for 3 minutes, then stir and cook 3 more minutes until browned.
  4. Add the garlic and cook 30 seconds, then add the spinach and the remaining half of the salt and cook until just wilted, about 1 minute. Transfer the mushroom mixture to a plate and wipe out the skillet.
  5. Toast the bread and spread each slice with the tahini; keep warm.
  6. Melt one quarter of the butter in the skillet over medium-low heat. Pour in one quarter of the egg mixture, stir gently for 20 seconds, then let it set until the top is barely moist and the eggs reach 160°F (71°C), about 2 minutes.
  7. Spoon one quarter of the ricotta filling and one quarter of the mushroom mixture over half the omelet, fold the other half over and slide onto a plate.
  8. Repeat three more times with the remaining butter, egg mixture, ricotta filling and mushroom mixture, a quarter each time. Serve each omelet with the tahini toast.

Contains: Milk, Egg, Gluten, Sesame. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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