Omelet with Cheese, Tomato and Arugula
By á-77268
I didn’t grown Arugula in my garden this year and I have to admit I regret that. All parts of the plant are edible including the seeds, pods and flowers. Next year Arugula will be a must have!
Many of our meals just lately have included Arugula either in the dish or as a nice side salad. Its delicate leaves make an attractive topper for this omelet we made for dinner. The slightly bitter taste was a lovely contrast to the sweetness of the tomatoes.
Omelets are a nice quick meal that is extremely versatile and unless you don’t or can’t eat eggs its a perfect one “pot” dish. This recipe hits everything you need for a satisfying meal. It has your dairy, leafy greens and lots of protein.
There are 10.9g net carbs, 26.6g protein and 11 Weight Watchers points per serving.
Ingredients
- 6 eggs
- 3 tbsp cream
- salt to taste
- pepper to taste
- 3 tbsp butter
- 1 cup cheese grated
- 1 cup arugula lettuce
- 1 large tomato sliced
- 2 large avocados ripe and cut into wedges
Details
Servings 3
Preparation time 10mins
Cooking time 25mins
Adapted from not-too-sweet.com
Preparation
Step 1
For the complete recipe go to http://www.not-too-sweet.com/omelet-with-cheese-tomato-and-arugula/
You'll also love
- Peach Pie Filling Fruit Salad 5/5 (2 Votes)
- Arugula, Melon and Prosciutto Salad 4.5/5 (2 Votes)
- Sausage, Cannellini, and Tomato... 4.2/5 (11 Votes)
- Steak Dogs with Beans, Home Fried... 4.4/5 (10 Votes)
Review this recipe