Spinach Ricotta Omelet

Submitted by dicentra

"Health Magazine."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 3

ingredients

• 3 teaspoons olive oil, divided
• 1 medium shallot, minced
• 1 (6 ounce) package fresh Baby Spinach
• 1⁄4 cup part-skim ricotta cheese
• 3 tablespoons bottled salsa
• 3 large eggs
• 3 large egg whites
• 1 tablespoon water
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2 tablespoons grated parmesan cheese
• additional salsa (optional)

directions

1. 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.
2. Heat 2 teaspoons oil in skillet over medium heat. Combine eggs, egg whites, and water in a bowl.
3. Whisk until well-blended. Add salt and pepper; whisk 5 seconds.
4. 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).
5. Add spinach mixture evenly to top of omelet; sprinkle with cheese. Cook 20 seconds; remove from heat.
6. Run spatula around omelet edges. Fold omelet in half, and let slide onto serving platter. Serve immediately with additional salsa, if desired.