SPRING ONION OMELETTES

Ingredients:
250g ricotta 
4 eggs
3 spring onions
Handful of coriander
1½ Tbsp butter

Dressing:
Mix 1 Tbsp of fish sauce, lime juice and soft brown sugar with some chopped chilli and grated ginger to taste.

Mash ricotta with fork. Lightly beat eggs and stir in ricotta. Finely chop spring onions and mix with coriander. Fold into the ricotta and egg mixture with a generous seasoning of salt and pepper. 

Melt butter in fry pan. When sizzling gently pour a spoonful of the mixture in and let it settle into a small pancake about 6cm in diameter. Add as many as you can comfortably fit in the pan. Cook for a couple of minutes till lightly coloured on the bottom, flip gently and cook for a further few minutes.

Lift omelettes from pan and serve immediately with the dressing, crusty bread and a simple salad.
Makes 6