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1 egg plus 2 eggs 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
1 cup arugula
1 Tbs. low-fat ricotta cheese
Whisk eggs with 1 Tbs. water in small bowl. Season with salt and pepper, and set aside.
Place shallot, sun-dried tomato, and reserved oil in small non-stick 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.
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.
Recipe Credit: veggiewedgie.com