Spinach Artichoke Omelet recipe
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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 caloriescarbohydrate: 17.9 gcholesterol: 744 mgfat: 21.3 gfiber: 7.4 gprotein: 33.7 gsaturatedFat: 6.4 gservingSize: -sodium: 529.8 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Spinach Artichoke Omelet
Directions
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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.