Arugula-Ricotta Omelet for One

Here’s an easy, elegant lunch or light dinner option that can be made with ingredients straight from the fridge.

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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 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. 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 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.

3. 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.

Nutrition Information

  • Calories 167
  • Carbohydrate Content 6 g
  • Cholesterol Content 191 mg
  • Fat Content 6 g
  • Fiber Content 0.5 g
  • Protein Content 16 g
  • Saturated Fat Content 3 g
  • Sodium Content 234 mg
  • Sugar Content 2 g

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