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| 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."
Ingredients :
- 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 eggs
- 2 tablespoons water
- 1 dash ground black pepper
Instructions :
| Prep : 15M | Cook : 1M | Ready in : 28M |
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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.
Notes :
- Use fresh or canned plum tomatoes as preferred.
- Substitute 3/4 cup egg white substitute for the eggs if desired.
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