Ingredients
| eggs, beaten |
2 large
|
| ricotta cheese |
2 Tbsp.
|
| chopped sun-dried tomatoes |
2 Tbsp.
|
| diced yellow onion |
2 Tbsp.
|
| diced red bell peppers |
2 Tbsp.
|
| baby spinach leaves |
1 cup
|
| cooked salmon |
2 oz.
|
| crumbled feta cheese |
2 Tbsp.
|
Directions
- In a small bowl, WHISK together your eggs and ricotta cheese. SET the bowl aside.
- HEAT a medium size non-stick skillet (or greased standard skillet) over medium heat. ADD sun-dried tomatoes, onion, and bell peppers to the pan and SAUTÉ (stirring occasionally) for 5-7 minutes.
- POUR egg mixture into the pan, making sure it completely covers the bottom and the veggies are evenly dispersed throughout. Gently TILT the pan as needed until the edges of your omelet are set, about 2-3 minutes. Carefully FLIP the omelet over in the pan using a spatula and ALLOW to cook for an additional 1-2 minutes or until eggs are cooked through. TURN OFF heat.
- ADD the spinach, salmon, and feta to one side of the omelet, FOLD it in half, and SERVE.
Nutritional Info
Per Serving: 1 Omelet
| Calories |
370
|
| Total Fat |
20 g
|
| Saturated Fat |
8 g
|
| Cholesterol |
430 mg
|
| Polyunsaturated Fat |
3 g
|
| Monounsaturated Fat |
6 g
|
| Sodium |
630 mg
|
| Carbohydrates |
12 g
|
| Sugar |
5 g
|
| Dietary Fiber |
3 g
|
| Protein |
36 g
|
| Vitamin A |
460 mcg
|
| Calcium |
300 mg
|
| Iron |
4.8 mg
|
| Vitamin D |
9.9 mcg
|
| Folate |
0 µg
|
| Choline |
380 mg
|
| Potassium |
750 mg
|