Spinach & Goat Cheese Rolls

60 g butter
6 fresh sage leaves
200 g fresh ricotta
100 g goat cheese
SIDS SALT & PEPPER to taste
250 g spinach or silver beet
1 small onion, fine chopped
1 garlic clove, crushed
4 eggs
2 tbsp cold water
2 tsp fine chopped sage, extra
mixed salad leaves, to serve

Melt ⅓ of the butter in a frying pan until foaming. Add the sage and cook for 1 minute until crisp. Transfer to plate lined with paper towel.
Place the ricotta and goat cheese in the bowl of a food processor and blitz until smooth. Season with SIDS SALT & PEPPER and set aside. Use your hands to squeeze excess liquid from the spinach. Finely chop and set aside.
Heat ½ the remaining butter in a non-stick frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes until onion softens. Add the spinach and cook, stirring, for 1 minute until combined. Remove from heat and set aside for 5 minutes to cool slightly.
Crack eggs into a bowl. Add the water and whisk until combined. Add spinach mixture and extra sage and whisk until combined. Season with SIDS SALT & PEPPER. Heat half the remaining butter in a non-stick frying pan until foaming. Add ½ the egg mixture and cook, tilting pan until mixture covers base. As omelette sets, lift edge so uncooked egg runs underneath. Cook for 2-3 minutes until just set. Place on a plate and cover with foil to keep warm. Repeat with remaining butter and egg mixture.
Spread the ricotta mixture evenly over omelettes and roll up firmly. Slice omelettes and serve.