Healthy Italian Omelette

Working from home definitely has its luxuries: I take pilates sessions at noon when the studio is empty and quiet, I can run errands whenever I need without having to “clock out”, I work with my dogs at my feet and, oh, I get to watch Dr. Oz at 4pm! Yes, I’ve become addicted to Doc Oz and find myself glued to the TV set to see what health news he is going to share.

Yesterday’s episode focused on gallstones, which was horrific and intriguing all at once. Inspired to eat a little healthier, I whipped up a nice Italian omelette for Chris this morning (no meat!) and it was delicious.

Ingredients: 2 egg whites + 1 egg yolk, handful of spinach, one tomato chopped (I used a San Marzano from our veggie garden), ricotta cheese, salt + pepper, a tiny bit of olive oil

What to do: Pre-heat your oven to 375 degrees. In a non-stick pan, saute a handful of spinach in a little bit of olive oil and season with a little bit of salt and pepper. Add the chopped tomato and cook a little bit more. Whisk the eggs together and then pour over the spinach and tomato. Add a few dollops of ricotta cheese and then transfer the pan to the top shelf of the oven. Let it bake for 5 minutes or less (watch it, depending on your oven). Remove from oven and add a few more dollops of the ricotta cheese.



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