Ingredients

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 1/2 tsp oil from jar

1 cup arugula (and/or any misc veggie out of your crisper)

1 Tbs low-fat (or not) ricotta cheese

Preparation

  1. Whisk egg and egg whites w 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 med heat until shallots are softened (2-3 min). Add argula and saute for 2-3 minutes (leaves are wilted slightly).

  3. Pour in egg mixture and reduce heat to medium low and cook about 2 minutes or until omelet beginning to set.

  4. Dollop ricotta cheese on one side and cook 1-2 minutes more or until omelet is set. Fold over omelet to cover cheese

misc notes: about 160-180 cal per omelet (as written). 16g protein and 8grams of fat. (calories will increase if you include a bloody mary with your omelet).