Spinach Artichoke Omelet

Spinach Artichoke Omelet
Special Recipe : Spinach Artichoke Omelet

Summary

Spinach Artichoke Omelet

A healthy flavorful breakfast option for those of us trying to get more veggies in our diet. Add chopped olives or feta cheese if you like.

Servings 0}

Integrated

  • 1 serving cooking spray
  • 1/4 cup chopped onion
  • 1/4 cup canned artichoke hearts, rinsed and drained
  • 1 (9 ounce) bag fresh spinach
  • 1/4 cup chopped plum tomatoes
  • 4 large eggs eggs
  • 2 tablespoons water
  • 1 dash ground black pepper

Directions

  1. Grease a nonstick skillet with cooking spray and heat over medium heat. Add onion; cook and stir until slightly softened, about 2 minutes. Add artichoke hearts and cook until heated through, 1 to 2 minutes. Stir in spinach and tomatoes; cook until spinach is wilted, about 5 minutes. Transfer to a bowl.

  2. Whisk eggs, water, and pepper together in a bowl.

  3. Wipe out skillet; spray with cooking spray. Heat over medium heat. Pour in egg mixture; cook until mostly set, about 3 minutes. Gently push cooked edges into the center; tilt skillet so uncooked eggs flow underneath. Cook until set, 2 to 4 minutes. Spoon spinach mixture over 1 side of the omelet. Fold in half and serve.

Per Serving:

  • 378.3 calories
  • protein 33.7g 67% DV
  • carbohydrates 17.9g 6% DV
  • fat 21.3g 33% DV
  • cholesterol 744mg 248% DV
  • sodium 529.8mg 21% DV.

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