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Spinach-Ricotta Omelet

Prep time 10 mins
Cook time 8 mins
Yield 3 servings (serving size: 1/3 cup)
Try this healthy spinach-ricotta omelet for breakfast or brunch. You can feel good because not only does it taste great but it is nutritious as well.

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)

Nutrition Information

  • calories 195
  • fat 12 g
  • satfat 4 g
  • monofat 6 g
  • polyfat 1 g
  • protein 16 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 221 mg
  • iron 3 mg
  • sodium 438 mg
  • calcium 185 mg

How to Make It

  1. Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Add shallot; cook until soft, stirring well. Add spinach; sauté 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.