Here’s an easy breakfast or brunch 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.
YIELD: SERVES 1
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
- Whisk egg and egg whites 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 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.
- 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.
30 MINUTES OR LESS
Protein: 16 g
Total Fat: 6 g
Saturated Fat: 3 g
Carbohydrates: 6 g
Cholesterol: 191 mg
Sodium: 234 mg
Fiber: <1 g
Sugar: 2 g