July 13, 2009

Spinach and Ginger Ricotta

Spinach and Ginger Ricotta
1 Serving
This light, low-carbohydrate breakfast or lunch dish combines two of Dr Weil's favorite ingredients - greens and fresh ginger. Baby spinach or other baby greens work great in this recipe.

Start to finish: 10 minutes

1 cup spinach leaves (or other greens) torn
1 egg
1 egg white
1 tsp fresh grated ginger root
1 tsp Italian or other seasoning mix
1 tbsp salsa

Tear up the spinach leaves and steam very briefly. (Put the torn leaves in a small saucepan with 1/4 cup of boiling water, cover the saucepan, turn off the heat and allow to steam for about 3-5 minutes. Baby spinach leaves take just 3 minutes.)

Fold into the beaten eggs with the grated ginger, salsa and seasoning. Cook on a non-stick pan sprayed with cooking spray, turning as needed until the eggs are set.

Nutritional Information:

Per serving:
105 calories
5 g total fat (1 g sat)
187 mg cholesterol
3 g carbohydrate
10 g protein
1 g fiber
204 mg sodium

- Recipe reprinted with permission of DrWeil.com

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