Arugula-Ricotta Omelet for One

• 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
• 1 Tbs. low-fat ricotta cheese

1. Whisk egg and egg whites with 1 Tbs.
2. water in small bowl.
3. Season with salt and pepper, and set aside.
4. Place shallot, sun-dried tomato, and reserved oil in small nonstick skillet, and heat over medium heat.
5. Saute 2 to 3 minutes, or until shallot is softened.
6. Add arugula, and saute 2 to 3 minutes, or until leaves are wilted.
7. Pour in egg mixture, stirring to distribute arugula and tomato bits evenly.
8. Reduce heat to medium-low, and cook 2 minutes, or until omelet begins to set.
9. Dollop ricotta cheese on one side, and cook 1 to 2 minutes more, or until omelet is set.
10. Fold over omelet to cover cheese and form half-circle shape.

egg, shallot, oil, arugula, lowfat ricotta cheese

Taken from www.vegetariantimes.com/recipe/arugula-ricotta-omelet-for-one/ (may not work)