A Quick & Elegant Vegetarian Omelet
Tired of the same old breakfast routine? Let’s shake things up with a recipe that feels gourmet but comes together in a flash using ingredients straight from the fridge. This Arugula, Sun-Dried Tomato, and Ricotta Omelet is my go-to for a savory, satisfying start to the day. It’s perfectly portioned for one, but don’t be shy about quadrupling the recipe in a large skillet for a beautiful brunch to share with friends!
Ingredients
• (Serves 1)
• 1 large egg plus 2 egg whites, or 2 whole large eggs
• 1 small shallot, finely chopped, about 2 tablespoons
• 1 oil-packed sun-dried tomato, finely chopped
• ½ teaspoon oil from the sun-dried tomato jar
• 1 cup fresh arugula, lightly packed
• 1 tablespoon low-fat ricotta cheese
• 1 tablespoon water
• Salt and freshly ground black pepper, to taste
Instructions
1. In a small bowl, whisk together the egg(s) and water until frothy. Season generously with salt and pepper and set aside.
2. Heat the sun-dried tomato oil in a small nonstick skillet over medium heat. Add the chopped shallot and sun-dried tomato, sautéing for 2-3 minutes until the shallot softens and becomes fragrant.
3. Add the arugula to the skillet and cook, stirring occasionally, for another 2-3 minutes until the leaves are just wilted.
4. Pour the egg mixture into the skillet, gently stirring to distribute the fillings evenly. Reduce the heat to medium-low and let it cook for about 2 minutes, or until the edges begin to set.
5. Dollop the ricotta cheese over one half of the omelet. Continue to cook for 1-2 more minutes, until the eggs are set but still tender. Gently fold the other half over the ricotta to create a half-moon shape. Slide onto a plate and serve immediately.
Nutritional Information
• (per serving)
• Calories: 167
• Protein: 16 g
• Total Fat: 6 g
• Saturated Fat: 3 g
• Carbohydrates: 6 g
• Cholesterol: 191 mg
• Sodium: 234 mg
• Fiber
• Sugar: 2 g
Pro Tips
• For a creamier texture, use whole-milk ricotta. For a tangy twist, try substituting with crumbled feta or goat cheese.
• Don’t have arugula? Fresh spinach or finely chopped kale are excellent substitutes. Wilt them in the pan just as you would the arugula.
• The key to a tender omelet is low, gentle heat. Once you pour the eggs in, keep the heat on medium-low to prevent them from becoming tough or rubbery.
• Serve alongside whole-grain toast, sliced avocado, or a simple side salad for a more complete and filling meal.
FAQ
Q: How can I make this omelet vegan
A: To make this omelet vegan, replace the eggs with a plant-based liquid egg alternative and use a dairy-free ricotta cheese. Cook according to the package directions for the egg substitute, following the same steps for sautéing the vegetables and folding the omelet.
Q: What are some ways to add more protein to this vegetarian meal
A: To boost the protein, you can add a quarter cup of chickpeas or white beans to the filling. Serving the omelet with a side of vegetarian sausage links or a slice of whole-grain toast with nut butter also creates a more protein-rich and filling meal.
Q: Can I store and reheat this omelet
A: While best served immediately, you can store a leftover omelet in an airtight container in the refrigerator for up to two days. Reheat it gently in a lightly oiled nonstick skillet over low heat or in the microwave for 30-45 seconds until just warm to prevent the eggs from becoming rubbery.
Q: What can I use instead of arugula
A: If you don’t have arugula, fresh spinach is an excellent substitute and wilts similarly. You can also use finely chopped kale, but be sure to sauté it for an extra minute or two until it becomes tender before adding the eggs.
