In a medium bowl, beat together eggs, light evaporated milk, basil and ricotta cheese. Stir in spinach leaves.
Heat oil in a medium frying pan over medium heat; pour omelette mixture into pan. Cook until firm then flip to cook the other side or cook under a preheated grill until golden and set.
Fold over or cut into wedges to serve. Serve with extra ricotta and spinach if desired.
