Ricotta Arugula Omelette
Perfect for a Monday morning, omelettes may seem a bit intimidating at first but a properly sized non-stick pan is the key to a well-made and pretty looking omelette.
Make sure you’re using an 8-inch pan for this 2 egg omelette or a 10-inch pan for 3 egg omelettes.
Omelettes provide a nice protein boost with low calories provided you keep the cheese at a minimum.
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 (𝟭 𝗦𝗲𝗿𝘃𝗶𝗻𝗴)
1 egg plus 2 egg whites, or 2 whole eggs
1 small shallot, chopped (2 Tbs.)
1 oil-packed sun-dried tomato, finely chopped, plus 1/2 tsp. oil from jar (or olive oil if preferred)
1 cup arugula
1 Tbs. low-fat ricotta cheese
1. Whisk egg and egg whites with 1 Tbs. water in small bowl. Season with salt and pepper, and set aside.
2. Place shallot, sun-dried tomato, and reserved oil in small nonstick skillet, and heat over medium heat. Sauté 2 to 3 minutes, or until shallot is softened. Add arugula, and sauté 2 to 3 minutes, or until leaves are wilted.
3. Pour in egg mixture, stirring to distribute arugula and tomato bits evenly. Reduce heat to medium-low, and cook 2 minutes, or until omelette begins to set. Dollop ricotta cheese on one side, and cook 1 to 2 minutes more, or until omelette is set. Fold over omelette to cover cheese and form half-circle shape.
Carbohydrate Content: 6 g
Cholesterol Content: 191 mg
Fat Content: 6 g
Fiber Content: 0.5 g
Protein Content: 16 g
Saturated Fat Content: 3 g
Sodium Content: 234 mg
Sugar Content: 2 g
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