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My review
Spinach Artichoke Omelet
SAMSMOM
"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."
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Ingredients
28 m servings 378 calsOriginal recipe yields 1 servings (1 omelet)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- Whisk eggs, water, and pepper together in a bowl.
- 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.
Footnotes
- Cook's Notes:
- Use fresh or canned plum tomatoes as preferred.
- Substitute 3/4 cup egg white substitute for the eggs if desired.
Nutrition Facts
Per Serving: 378 calories; 21.3 g fat; 17.9 g carbohydrates; 33.7 g protein; 744 mg cholesterol; 530 mg sodium. Full nutrition
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4/6/2018
I've been looking for a good omelet recipe that uses spinach. Thank you!