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.
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)
How to Make It
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.
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.
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).
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.