Creamy Garden Omelet

Cilantro and ricotta are tasty additions in this veggie filled omelet.

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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 cup Chopped tomato
  • 1/4 cup Fresh cilantro - chopped
  • Salt and pepper - to taste
  • 2 tsps Lime juice - fresh squeezed
  • 1 clove Garlic
  • Cooking spray - olive oil
  • 1 cup Sliced zucchini - julienned
  • 1 cup Sliced yellow squash - julienned
  • 1/4 cup Onion - chopped
  • 2/3 cup Egg Beaters-whites
  • 2 tbsps Water
  • 2 cups Cauliflower pieces - cut small
  • 3 tbsps Low-fat ricotta cheese
  • 1 1/2 tbsps Guacamole - or plain avocado
Calories 322
Total Fat 7g
Carbohydrates 41g
Fiber 12g
Protein 32g


  1. Mix tomato with cilantro, salt, pepper, lime juice, and garlic to taste in small bowl to make salsa topping. Set aside.
  2. Spray skillet with olive oil cooking spray.
  3. Sauté zucchini, yellow squash and onion, which has been cut to the size that you like.
  4. Remove about half of the veggies to the serving plate to be served beside the omelet.
  5. Pour Egg Beaters mixed with water over remaining veggies and cook until firm.
  6. Meanwhile steam cauliflower for 5-6 minutes.
  7. Mash the cauliflower using a hand-held stick blender to the desired consistency.
  8. Add low-fat ricotta cheese and mix well, then cook for a few minutes more over medium heat.
  9. Add avocado or guacamole to the cauliflower-ricotta mixture and continue to cook over medium heat for 1-2 minutes.
  10. When egg mixture is done, slide it off the skillet and onto a plate (do not fold like an omelet yet).
  11. Spread the avocado-ricotta-cauliflower-cream mixture across the cooked egg.
  12. Top with tomato salsa mixture.