Description
A quick and delicious spinach artichoke omelet, perfect for a fast and hearty breakfast. This recipe is designed to be made in about 10 minutes, bringing a touch of comfort and flavor to your morning.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons milk
- Salt and pepper to taste
- 1 tablespoon butter
- 1/4 cup chopped fresh spinach
- 2 tablespoons chopped artichoke hearts (canned or jarred, drained)
- 2 tablespoons shredded cheese (cheddar, Monterey Jack, or Swiss)
Instructions
- Whisk eggs, milk, salt, and pepper in a small bowl.
- Melt butter in a non-stick skillet over medium heat.
- Add spinach and artichoke hearts to the skillet and cook for 1 minute until spinach wilts.
- Pour the egg mixture over the spinach and artichokes.
- Cook for 2-3 minutes, or until the edges begin to set.
- Gently lift the edges of the omelet and tilt the pan to allow uncooked egg to flow underneath.
- Sprinkle cheese over one half of the omelet.
- Fold the other half of the omelet over the cheese.
- Cook for another 1-2 minutes until the cheese is melted and the omelet is fully cooked.
- Slide onto a plate and serve immediately.
Notes
- Ensure your skillet is non-stick for easy omelet flipping.
- Use fresh or frozen spinach; if using frozen, make sure to thaw and squeeze out excess water.
- Drain artichoke hearts well to prevent a watery omelet.
- Feel free to add other favorite omelet ingredients like diced onions or mushrooms.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelet
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg