I didn't exactly follow the recipe, since I was using some leftovers from the night before... but it was Delicious. Used egg substitute and had added mushrooms and leeks.. the rest was basically the same. Will definitely make this again, thanks!
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.
More From Health
- Calories: 195
- Fat: 12g
- Saturated fat: 4g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 1g
- Protein: 16g
- Carbohydrate: 6g
- Fiber: 2g
- Cholesterol: 221mg
- Iron: 3mg
- Sodium: 438mg
- Calcium: 185mg
- 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; 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.
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