Spinach-Ricotta Omelet

• 3 teaspoons olive oil, divided
• 1 (1/4 cup) 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)

1. Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Add shallot; cook until soft, stirring well. Add spinach; saute 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. Whisk until well-blended. Add salt and pepper; whisk 5 seconds.
3. 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).
4. 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.

olive oil, shallot, baby spinach, ricotta cheese, bottled salsa, eggs, egg whites, water, salt, black pepper, parmesan cheese, salsa

Taken from www.myrecipes.com/recipe/spinach-ricotta-omelet (may not work)