Serves 1
Serves 1
30 minutes or fewer
30 minutes or fewer
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.
- 1 egg plus 2 egg whites, or 2 whole eggs
- 1 small shallot, chopped (2 Tbs.)
- 1 oil-packed sun-dried tomato, finely chopped, plus ½ tsp. oil from jar
- 1 cup arugula
- 1 Tbs. 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. Sauté 2 to 3 minutes, or until shallot is softened. Add arugula, and sauté 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.
2. Place shallot, sun-dried tomato, and reserved oil in small nonstick 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.
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.
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