An Egg Beaters omelet filled with caramelized onions, fresh arugula and Parmesan cheese Recipe concept developed by Art Smith

 
Time:
Hands On: 40 minutes
Total Time: 40 minutes

Servings:
Makes 2 servings (1/2 omelet each)

Ingredients

Caramelized Onions

• 1 tablespoon Fleischmann’s® Original-stick
• 1 tablespoon extra virgin olive oil
• 2 medium onions, halved and thinly sliced
• 4 teaspoons balsamic vinegarOmelet
•   PAM® Olive Oil No-Stick Cooking Spray
• 1/4 cup arugula
• 1/2 teaspoon minced garlic
• 3/4 cup Egg Beaters® Original
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon ground black pepper

Directions

1. For onions: heat Fleischmann’s and oil in medium saute pan over medium-low heat. When Fleischmann’s has melted, add onions; stir to coat. Cook 10 minutes, stirring occasionally. When onions have softened and start to brown, add vinegar.
2. Cook onions an additional 20 minutes or until very soft and dark brown in color. Reserve 1/3 cup of the onions for omelet. Cool and store remaining onions in an airtight container for another use.
3. For omelet: lightly spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Add the reserved onions, arugula and garlic to skillet. Saute 1 minute or until arugula has wilted.
4. Combine Egg Beaters, cheese and pepper; pour mixture into skillet. Cook untouched 1 minute or until edges begin to set. Gently pull edges towards center to allow uncooked portion to run beneath. Repeat twice; cover with lid. Continue cooking 1 to 2 minutes more or until center is set.
5. Fold omelet in half. Cut in half; serve immediately.

LOVER’S LUNCH DATE!  Try a restaurant with a heart healthy menu, research ahead of time to make the best choice!  Some chains that have a heart healthy menu items to enjoy include Olive Garden, Chili’s, Mimi’s Café, Red Lobster, Applebee’s, Claim Jumper, and Cracker Barrel! 

SWEATHEART SALMON DINNER!   Try this heart healthy recipe from the American Heart Association, Salmon with Tomato Basil Pasta, serve with a sweet potato and spinach salad to enjoy a well rounded delicious meal.  

Ingredients

Salmon
Cooking spray
4 salmon fillets (about 4 ounces each), rinsed and patted dry
3 tablespoons light mayonnaise
2 tablespoons chopped fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Salsa 
6 ounces grape tomatoes
1/4 cup fresh basil
1 to 1 1/4 ounces sweet onion
1 tablespoon red wine vinegar

Cooking Instructions

Preheat the oven to 375°F.

Lightly spray a shallow baking pan with cooking spray. Place the fish in the pan.

In a small bowl, stir together the remaining salmon ingredients. Lightly spread on each fillet.

Bake for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.

Meanwhile, chop the tomatoes, basil, and onion. Put in a small bowl. Add the vinegar, stirring gently to combine. Spoon over or beside the cooked fish.

Cook’s Tip

Some produce areas indicate “sweet onions” and others specify certain types, such as Vidalia, OsoSweet, Maui, Walla Walla, or Texas 1015. As the term indicates, these onions are less pungent than most other onions.

MOONLIGHT CHOCOLATE LOVERS!  It wouldn’t be Valentine’s Day without chocolate!  Here is a light but rich chocolate pudding cake that is not loaded with fat and calories…so enjoy!!

Chocolate Pudding Cake from the American Heart Association

Ingredients

Cake Layer
1 cup all-purpose flour
1/2 cup sugar
1/3 chopped pecans
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1 tablespoon canola or corn oil
1 teaspoon vanilla extract

Pudding Layer
1/2 cup sugar
1/4 cup firmly packed light brown sugar
3 tablespoons unsweetened cocoa powder
1 cup water
1/2 teaspoon vanilla extract

Cooking Instructions

Preheat the oven to 350°F. Lightly spray a 9-inch square baking pan with cooking spray. Dust the bottom with 1 teaspoon cocoa powder.

For the cake layer, in a medium bowl, stir together the flour, sugar, pecans, cocoa powder, baking powder, and salt. Add the evaporated milk, oil, and vanilla, stirring until well combined. Using a rubber scraper or the back of a large spoon, spread the batter in the pan. (The batter will be very thick.)

For the pudding layer, in another medium bowl, stir together the sugar, brown sugar, and cocoa powder. Whisk in the water and vanilla. Pour over the batter. Do not stir.

Bake for 25 to 30 minutes, or until the cake springs back when touched lightly in the center. (A cake tester or wooden toothpick doesn’t work well for testing doneness here.) Transfer to a cooling rack and let cool in the pan for 10 to 15 minutes. Serve hot, warm, or at room temperature, spooning the pudding over the cake.