Fig and Brie Omelets
4 large eggs plus 2 large egg whites
Freshly ground black pepper
3 ounces chilled brie cheese
2 teaspoons unsalted butter
2 loosely packed cups baby arugula leaves
Extra-virgin olive oil
3 or 4 fresh figs
4 tablespoons fig jam
Lightly beat the eggs and egg whites in a large liquid measuring cup. Season lightly with salt and pepper.
Cut the cheese into thin slices.
Melt half the butter in an 8-inch nonstick skillet over medium heat, swirling it to coat the pan.
Pour in half the egg mixture; cook, undisturbed, for 30 seconds, then use a flexible spatula to push the surface uncooked egg toward the center. Cook for 3 to 4 minutes, or until the egg is almost set at the center.
Meanwhile, place the arugula in a mixing bowl. Drizzle with a little oil and squeeze some lime juice (to taste) over the greens. Stem the fresh figs, then cut the fruit into halves or quarters. Toss with the greens, and season the salad lightly with salt and pepper.
Dollop half the jam on one side of the egg in the pan, then arrange half the brie slices on top of the jam.
Use the spatula to help fold the egg over the cheese. Cook for 30 seconds or so. then gently slide the omelet onto a plate. Top with half the salad. Repeat with the remaining butter, egg, jam, cheese and salad for the second plate.
Serve warm with whole-grain toast.
Nutrition | Per serving: 560 calories, 26 g protein, 41 g carbohydrates, 33 g fat, 14 g saturated fat, 425 mg cholesterol, 540 mg sodium, 3 g dietary fiber, 37 g sugar
Adapted from a recipe at Prevention.com