Arugula-Ricotta Omelet for One - 6g Carbs, <1g Fiber, 2g Sugar
From: Vegetarian Times - July/August 2011 p.76
Here's an easy, elegant lunch or light dinner option that can be made
with ingredients straight from the fridge. The recipe serves one, but
can easily be quadrupled and made in a large skillet to serve four people.
30 minutes or fewer
Serves: 1
1 egg PLUS 2 egg whites OR 2 whole eggs
1 small shallot, chopped (2 Tbsp)
1 oil-packed sun-dried tomato, finely chopped PLUS 1/2 tsp oil from jar
1 cup arugula
1 Tbsp 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. Saute 2 to 3 minutes, or until shallot
is softened. Add arugula, and saute 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 omelet
begins to set. Dollop ricotta cheese on one side, and cook 1 to 2 minutes
more, or until omelet is set. Fold over omelet to cover cheese and form half-circle shape.
Serves: 1
Nutrition per Serving:
167 Calories, 6g Total Fat, 3g Saturated Fat, 191mg Cholesterol,
16g Protein, 191mg Sodium, 6g Carbs, <1g Fiber, 2g Sugar
