Spinach Ricotta Omelet

3 teaspoon olive oil, divided
1 medium shallots, minced
6 oz fresh baby spinach
1/4 cup Cheese, ricotta, whole milk
3 tablespoon salsa
3 eggs
3 egg whites
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon grated parmesan cheese
1 cup salsa (optional)

Pour 1 teaspoon of oil in a frying pan and heat over medium heat. Sauté shallot until tender; sauté spinach for 2 minutes or until wilted. Spoon mixture into a bowl and gently stir in ricotta and 3 tablespoons salsa.

Pour 2 teaspoons oil in a frying pan and heat over medium heat. Whisk together eggs, egg whites, water, salt, and pepper in a bowl.

Pour egg mixture into hot frying pan and cook for 10 seconds or until edges are set. Using a spatula, pull in cooked edges. Cook egg for 5 minutes until there is just a little uncooked egg in the middle.

Spoon spinach mixture on top of egg and top with cheese. Cook 20 seconds, take off of heat and fold omelet in half; move to a plate and top with a dollop of salsa.

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