Try this healthy spinach-ricotta omelet for breakfast or brunch. You can feel good because not only does it taste great but it is nutritious as well.

Susie Lilly Ott

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Recipe Summary

prep:
10 mins
cook:
8 mins
total:
18 mins
Yield:
3 servings (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Heat 2 teaspoons oil in skillet over medium heat. Combine eggs, egg whites, and water in a bowl. Whisk until well-blended. Add salt and pepper; whisk 5 seconds.

  • 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).

  • Add spinach mixture evenly to top of omelet; sprinkle with cheese. Cook 20 seconds; remove from heat. Run spatula around omelet edges. Fold omelet in half, and let slide onto serving platter. Serve immediately with additional salsa, if desired.

Nutrition Facts

195 calories; fat 12g; saturated fat 4g; mono fat 6g; poly fat 1g; protein 16g; carbohydrates 6g; fiber 2g; cholesterol 221mg; iron 3mg; sodium 438mg; calcium 185mg.
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