Bacon, Egg, & Ricotta Omelet with Arugula Recipe

1:29 PM, Oct 23, 2012   |    comments
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Get as much fat off the bacon as you can, this lets you enjoy the flavor without all the unhealthy drawbacks.

Serves: 4
Preparation Time: 15 minutes


8 large eggs (whites), divided

8 tablespoons skim ricotta cheese, divided,with additional for garnish

2 tablespoon herbs, mix of fresh tarragon, mint, chives, cleaned, chopped, divided

salt & pepper

2 cups arugula, baby, triple-washed, packed, divided

4 teaspoons pecorino romano cheese, grated, divided

2 tablespoons macadamia nut oil

chives, fresh, chopped, cleaned for garnish

4 strips bacon, crumbled


1. Cook bacon in a pan, remove and dry between paper towels.

2. Saute arugula in pan.

3. Pour egg white into pan to make omelet shell. Spread bacon and arugula over top with seasoning.

4. Remove eggs from pan, sprinkle romano and ricotta cheese and serve as an open faced omelet.


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