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How to make Ricotta and rocket quesadillas with fried egg

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 4 pieces wholemeal Lebanese bread
  • 250g fresh low-fat ricotta
  • 40g rocket leaves
  • Olive oil spray
  • 4 eggs
  • 1 x 250g punnet cherry tomatoes, quartered
  • 1/2 red onion, finely chopped
  • 1 long fresh red chilli, halved, deseeded, thinly sliced
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon fresh lime juice
  • Fresh coriander leaves, to serve

Method

  • Step 1 Preheat a sandwich press. Place the bread on a clean work surface. Divide the ricotta evenly among the bread and spread over one-half of each piece of bread. Top with the rocket. Fold in half to enclose filling. Spray with olive oil spray. Add 1 sandwich to the sandwich press and cook for 2 minutes or until toasted. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining sandwiches.
  • Step 2 Spray a non-stick frying pan with olive oil spray. Heat over medium heat. Crack the eggs into the pan and cook for 3 minutes or until cooked to your liking.
  • Step 3 Combine the tomato, onion, chilli, chopped coriander and lime juice in a bowl. Cut the quesadillas into wedges. Divide among serving plates. Top with eggs, salsa and coriander leaves to serve.