Arugula-Ricotta Omelet

1. 1

   1. Whisk egg and egg whites w 1 tbs water in small bowl. Season with salt and pepper and set aside.

2. 2

   2. Place Shallot, sun dried tomato, and reserved oil in small nonstick skillet and heat over med heat until shallots are softened (2-3 min). Add argula and saute for 2-3 minutes (leaves are wilted slightly).

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   3. Pour in egg mixture and reduce heat to medium low and cook about 2 minutes or until omelet beginning to set.

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   4. Dollop ricotta cheese on one side and cook 1-2 minutes more or until omelet is set. Fold over omelet to cover cheese

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   misc notes: about 160-180 cal per omelet (as written). 16g protein and 8grams of fat. (calories will increase if you include a bloody mary with your omelet).

* Per serving · 4 servings · Values may vary.

No additional tips available.