SCOTT’S ITALIAN OMELET
9
The omelet that everyone in my family can agree on.
It's only made on special occasions and everyone
asks for seconds...even the picky eaters!
Serves: 1
Serving Size: 5 oz
Prep Time: 5 minutes
Inactive: 0 minutes
Cook: 5 minutes
TOTAL: 10 minutes
Ingredients:
• 1/2 onion, diced
• 1/4 cup plus 2 tablespoons water
• 1 pinch salt
• 2 tablespoons ricotta cheese
• 1 pinch ground pepper
• 1-2 teaspoons chopped fresh herbs
• 1/4 cup egg substitute
• 1/2 teaspoon extra virgin olive oil
Instructions:
Bring onion and 1/4 cup water to a boil in a small skillet over medium-high heat. Cover and cook until
the onion is slightly softened, about 1- 2 minutes. Uncover and continue cooking until the water has
evaporated, 1-2 minutes. Add olive oil and stir. Continue cooking, stirring often, until the onion begins
to brown, 1-2 minutes more.
Pour egg substitute in skillet, reduce heat to medium-low and continue cooking, stirring constantly, until
the egg is starting to harden, about 20 seconds. Continue cooking—lifting the edges so the uncooked egg
will flow underneath is important (makes your omelet fluffy)—until mostly set up, about 30 seconds more.
Reduce heat to low. Sprinkle herbs, salt and pepper over the omelet. Spoon cheese on top. Lift up
an edge of the omelet and drizzle the remaining 2 tablespoons water under it. Cover and cook until the
egg is completely set and the cheese is hot, about 2 minutes. Slide the omelet out of the pan using the
spatula and serve.
Nutritional Value:
Scott from Store 2114
in Sioux City, IA
120
CALORIES
per serving
Calories: 120
Fat: 4.8 g
Cholesterol: 10 mg
Sodium: 314 mg
Carbohydrates: 7.4 g
Dietary Fiber: 1.4 g
Sugars: 2.7 g
Protein: 11.7 g
Associate Health Tip:
You also can use egg
whites if you want to avoid
the yolks and don’t have
an egg substitute.
per serving
Weight Watchers
3
PointsPlus
value
®