 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
|
Health Magazine. Ingredients:
3 teaspoons olive oil, divided |
1 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) |
Directions:
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.
3. Whisk until well-blended. Add salt and pepper; whisk 5 seconds.
4. 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).
5. Add spinach mixture evenly to top of omelet; sprinkle with cheese. Cook 20 seconds; remove from heat.
6. Run spatula around omelet edges. Fold omelet in half, and let slide onto serving platter. Serve immediately with additional salsa, if desired.
|
|