Here’s an easy, elegant lunch or light dinner option that can be made with ingredients straight from the fridge. The recipe serves one, but can easily be quadrupled and made in a large skillet to serve four people.
1 egg plus 2 egg whites, or 2 whole eggs
1 small shallot, chopped (2 Tbsp.)
1 oil-packed sun-dried tomato, finely chopped, plus ½tsp. oil from jar
1 cup arugula
1 tbsp. low-fat ricotta cheese
Whisk egg and egg whites with about a tablespoon of water in small bowl. Season with salt and pepper, and set aside. Place shallot, sun-dried tomato, and reserved oil in small nonstick skillet, and heat over medium heat. Sauté 2 to 3 minutes, or until shallot is softened. Add arugula, and sauté 2 to 3 minutes, or until leaves are wilted. Pour in egg mixture, stirring to distribute arugula and tomato bits evenly. Reduce heat to medium-low, and cook 2 minutes, or until omelet begins to set. Dollop ricotta cheese on one side, and cook 1 to 2 minutes more, or until omelet is set. Fold over omelet to cover cheese and form half-circle shape.