I didn’t grown Arugula in my garden this year and I have to admit I regret that. All parts of the plant are edible including the seeds, pods and flowers. Next year Arugula will be a must have!
Many of our meals just lately have included Arugula either in the dish or as a nice side salad. Its delicate leaves make an attractive topper for this omelet we made for dinner. The slightly bitter taste was a lovely contrast to the sweetness of the tomatoes.
Omelets are a nice quick meal that is extremely versatile and unless you don’t or can’t eat eggs its a perfect one “pot” dish. This recipe hits everything you need for a satisfying meal. It has your dairy, leafy greens and lots of protein.
There are 10.9g net carbs, 26.6g protein and 11 Weight Watchers points per serving.
