Ricotta Omelets - 3g Carbs, 0g Fiber, 0g Sugar
From: www.bonappetit.com - Recipe by: Alison Roman - Published: June 2013
There's something beautiful about the simplicity of a omelet: Perfectly-cooked eggs, some dynamite seasoning, and a few fresh ingredients. While we're all about gilding the lily, sometimes it's best to keep things restrained—that's why we love this recipe so much. Creamy ricotta cheese adds luxurious texture, while sharp Parmesan adds a nutty, salty note. Brighten things up with a flurry of fresh herbs and a zingy tomato vinaigrette, and you can bid an official adieu to those overcooked diner eggs. This weekend, you become an omelet master.
Prep: 15 min
Total: 15 min
Servings: 2
2 Tbsp unsalted butter, divided
4 large eggs, beaten to blend, divided
Kosher salt, freshly ground pepper
4 Tbsp ricotta, divided
2 Tbsp grated Parmesan, divided
2 Tbsp chopped fresh basil, divided
1 Tbsp chopped fresh chives, divided
Cherry Tomato Vinaigrette (for serving, recipe below)
Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Season eggs with salt and pepper.
Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof silicone spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
Top eggs with half of ricotta, Parmesan, basil, and chives. Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette.
Servings: 2
Nutrition per Serving: 330 Calories, 26g Fat, 14g Saturated Fat, 485mg Cholesterol, 3g Carbs, 0g Dietary Fiber, 0g Total Sugars, 19g Protein, 520mg 19 Sodium
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Cherry Tomato Vinaigrette - 3.4g Carbs, 1g Fiber, 2g Sugar
Recipe by: Alison Roman - Published: June 2013
Prep: 20 min
Total: 20 min
Servings: 1 1/2 cups ** Note
1 pint cherry tomatoes
3 Tbsp olive oil, divided
1 shallot, finely chopped
1 Tbsp red wine vinegar (or more)
Kosher salt
Freshly ground pepper
2 Tbsp chopped fresh chives
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
** Note: Recipe said "Servings: 1 1/2 cups". I ran the nutrition at caloriecount.about.com to give another view of this recipe.
ALSO: this is not included in the nutrition with the omelet. It is separate.
Makes: ?
Servings: ?
Nutrition per Serving: 80 Calories, 7g Fat, 1g Saturated Fat, 0mg Cholesterol, 4g Carbs, 1g Dietary Fiber, 2g Total Sugars, 1g Protein, 85mg Sodium
Nutrition from: www.caloriecount.about.com
Servings: 4
Serving Size: 94 g
Nutrition per Serving: 106 Calories, 96 Calories from Fat, 10.7g Total Fat, 1.5g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 43mg Sodium, 193mg Potassium, 3.4g Total Carbs, 1g Dietary Fiber, 2g Sugars, 0.8g Protein
Vitamin A 14% - Vitamin C 19% - Calcium 0% - Iron 7%
Nutrition Grade: B-
Good points:
No cholesterol
Low in sodium
High in vitamin A
High in vitamin C
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