Spinach-Ricotta Omelet Recipe

Name: Spinach-Ricotta Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons olive oil, divided; 1 (1/4 cup) medium shallot, minced; 1 (6-ounce) package fresh baby spinach; 1/4 cup part-skim ricotta cheese; 3 tablespoons bottled salsa; 3 large eggs; 3 large egg whites; 1 tablespoon water; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons grated Parmesan cheese; Additional salsa (optional)

Servings: persons

3 teaspoons olive oil, divided
1 (1/4 cup) medium shallot, minced
1 (6-ounce) package fresh baby spinach
1/4 cup part-skim ricotta cheese
3 tablespoons bottled salsa
3 large eggs
3 large egg whites
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
Additional salsa (optional)

1
Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Add shallot; cook until soft, stirring well. Add spinach; saute until wilted (2 minutes), stirring well. Transfer to bowl; stir in ricotta and 3 tablespoons salsa.
2
Heat 2 teaspoons oil in skillet over medium heat. Combine eggs, egg whites, and water in a bowl. Whisk until well-blended. Add salt and pepper; whisk 5 seconds.
3
Pour egg mixture into skillet; cook 10 seconds or until edges are set. Pull in cooked edges using a spatula; tip pan and rotate until there is just a little uncooked egg in the middle (about 5 minutes).
4
Add spinach mixture evenly to top of omelet; sprinkle with cheese. Cook 20 seconds; remove from heat. Run spatula around omelet edges. Fold omelet in half, and let slide onto serving platter. Serve immediately with additional salsa, if desired.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 teaspoons olive oil, divided, 1 (1/4 cup) medium shallot, minced, 1 (6-ounce) package fresh baby spinach, 1/4 cup part-skim ricotta cheese, and more.

Yes, Spinach-Ricotta Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach-Ricotta Omelet

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