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A Quick & Elegant Vegetarian Omelet – vegetarian recipe
Stav Kogan

A Quick & Elegant Vegetarian Omelet

A gourmet-feeling Arugula, Sun-Dried Tomato, and Ricotta Omelet that's quick to make, perfectly portioned for one, and ideal for a savory, satisfying start to the day.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 1 serving
Calories: 167
Ingredients Method Nutrition

Ingredients
  

  • (Serves 1)
  • 1 large egg plus 2 egg whites, or 2 whole large eggs
  • 1 small shallot, finely chopped, about 2 tablespoons (30 ml / 1 fl oz)
  • 1 oil-packed sun-dried tomato, finely chopped
  • ½ teaspoon oil from the sun-dried tomato jar
  • 1 cup (240 ml) fresh arugula, lightly packed
  • 1 tablespoon (15 ml / 0.5 fl oz) low-fat ricotta cheese
  • 1 tablespoon (15 ml / 0.5 fl oz) water
  • Salt and freshly ground black pepper, to taste
  • For a creamier texture, use whole-milk ricotta. For a tangy twist, try substituting with crumbled feta or goat cheese.
  • 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.

Method
 

  1. In a small bowl, whisk together the egg(s) and water until frothy.
  2. Season generously with salt and pepper and set aside.
  3. Heat the sun-dried tomato oil in a small nonstick skillet over medium heat.
  4. Add the chopped shallot and sun-dried tomato, sautéing for 2-3 minutes until the shallot softens and becomes fragrant.
  5. Add the arugula to the skillet and cook, stirring occasionally, for another 2-3 minutes until the leaves are just wilted.
  6. Pour the egg mixture into the skillet, gently stirring to distribute the fillings evenly.
  7. Reduce the heat to medium-low and let it cook for about 2 minutes, or until the edges begin to set.
  8. Dollop the ricotta cheese over one half of the omelet.
  9. 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.
  10. Don't have arugula? Fresh spinach or finely chopped kale are excellent substitutes. Wilt them in the pan just as you would the arugula.

Nutrition

Calories: 167kcalCarbohydrates: 6gProtein: 16gFat: 6g

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