For breakfast on weekends, I like to indulge myself with something other than the usual oat I have on autopilot in the weekdays. My go-to breakfast is cheesy ricotta spinach toast. Since I don’t have a sandwich press, I’ve come up with a brilliant idea that works just as well as the trusty device.
I opt for Naturel Cholesterol Free Spread – Reduced Fat, lite ricotta cheese to prepare this tasty toast and 60% fat free Kraft cheese slice.
Ingredients
Cholesterol Free Spread
2 tbsp oilve oil
Lite ricotta, 150 g
100 g mushrooms, sliced
1 onion, diced
1 packet, spinach
2 to 3 fresh cayenne chili, sliced
2 slices grainy bread
pepper to taste
1 slice of cheese
Method
Add 2 tbsp olive oil in a pan at medium heat.
In the meantime, take two slices of bread. place a slice of cheese on one slice.
Add onions in the pan and cook till soft or nearly caramelized.
Add mushrooms and let them sweat.
Add chilies and spinach and mix through till the spinach wilt.
Add pepper to taste. Mix well.
Remove ingredients from the pan and transfer them to a plastic container or porcelain bowl. Let the ingredients cool for 20 mins.
Once cooled, add ricotta and mix through.
Scoop the mixture on top of the slice of cheese on the slice of bread prepared earlier. Cover with the second slice of bread to form a sandwich.
Heat the pan on medium heat. Add 1 tbsp of cholesterol free spread till it melts.
Place the sandwich on the melted spread. Turn over after 1.5 mins.
Remove toast once the other side browns.
Remove the toast and serve.
This works just as well as the one prepared in the sandwich press. The spread that coats the bread slices adds a whole new level to the flavour. The onions add a little sweetness to the ingredients. Best of all, the melted cheese that oozes out of the toast add some kick to the cheesy ricotta. An option is to add sliced cheery tomatoes for an added tangy taste.