Spinach Artichoke Omelet recipe

All Recipes Breakfast and Brunch Recipes Eggs Omelet Recipes

Ingredients

cooking spray
¼ cup chopped onion
¼ cup canned artichoke hearts, rinsed and drained
1 (9 ounce) bag fresh spinach
¼ cup chopped plum tomatoes
4 eggs
2 tablespoons water
1 dash ground black pepper

Nutrition Info

378.3 calories
carbohydrate: 17.9 g
cholesterol: 744 mg
fat: 21.3 g
fiber: 7.4 g
protein: 33.7 g
saturatedFat: 6.4 g
servingSize: -
sodium: 529.8 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 omelet

Recipe Note

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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