It’s no secret that eggs are a go-to ingredient for quick fix meals in my house. Omelets are especially great because you can really clean out the fridge and toss anything in there. The possibilities are endless! For this version, I wanted it to be a little lighter (this is under 200 cals!), but draw on all of the flavors of an ooey-gooey cheesy spinach artichoke dip. This satisfying breakfast is great on its own, or served with a side of fruit and piece of toast.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- One whole egg, plus egg whites – I use a combination of one egg and 2-3 egg whites. That way you get the texture, richness and flavor from the yolk, but a drop in calories and bump in protein from extra whites. If you aren’t concerned about calories, you can always just use a couple of whole eggs!
- Water or milk
- Kosher salt and black pepper
- Garlic powder
- Laughing cow cheese – This is my secret to super creamy, flavorful, scrambled eggs- as well as the omelet we’re making today. Cream cheese kind of has the same effect, and you could use that as well (regular or garlic-chive) in this recipe, but I really love these little wedges of Laughing Cow. The “light” ones have just 35 calories per portioned wedge. The cheese sort of just melts into eggs and you get little pockets of creamy melted cheese. It’s awesome.
- Fresh spinach leaves
- Marinated artichoke hearts – Make sure you’re using marinated artichoke hearts; they’re packed in a mix of seasonings, vinegar, some oil, and awesome awesome flavor.
- Parmesan cheese – Freshly shredded.
How to Make a Cheesy Spinach-Artichoke Omelet
- This will cook fast, so make sure all of your ingredients are prepped and ready to go before you start cooking.
- Whisk your egg and egg whites in a bowl. Add a sprinkle of salt and pepper and a little pinch of garlic powder. I add a little splash of water or milk, which helps create a light, fluffy texture as the eggs cook.
- If you’re not counting calories, go ahead and melt a healthy hunk of butter in your pan over medium heat. If you’re trying to keep things light, a quick spritz of non-stick spray will do. Add your whisked eggs and you should see them start to set immediately (but not brown) around the edges.
- Take a silicone spatula and gently scrape the outside edge and pull the cooked eggs inward, allowing the raw egg from the center to slow out to the edges and cook. Repeat this until there’s very little runny egg left. At this point you can pop a lid on for a moment to trap the steam and cook the top so it’s not gooey.
- Just before your eggs are completely set, dollop on some Laughing cow cheese. Sprinkle the spinach, artichokes, and Parmesan on, along with a dash of salt and pepper.
- Pop the lid back on and remove the pan from the heat. This will allow everything to get nice and melty.
- Use a spatula to gently release the omelet from the pan and slide it onto a plate, either open-faced or folded. Eat on its own, or with a piece of toast and some fruit.
Storing and Other Tips
- Omelets are definitely best served fresh. If you have leftovers you want to save, store them in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
- If you want to plan ahead, chop your artichokes and shred your Parmesan cheese ahead of time. Keep all components stored separately in the fridge so you can whisk up some eggs and cook a quick omelet when desired.
Frequently Asked Questions
Can I switch up the fillings?
Of course. This is a great basic method for whatever kind of omelet you want to make!
Can I make this ahead of time?
Omelets are best served fresh. You can certainly store leftovers and reheat them if desired, but I wouldn’t plan to make this ahead of time.
What do I do with leftover ingredients?
You may find yourself with leftover artichokes and egg yolks. If your artichoke jar is just missing a few artichokes, most recipes that call for one jar won’t miss them. Check out these recipes that use Artichoke Hearts. As for the egg yolks, I know we’re probably trying to be healthy if not using them, but they are great for use in any of my Big Giant Cookie recipes!
Spinach Artichoke Omelet
This lightened up omelet still delivers with flavor and melty cheese, making a super satisfying breakfast.
Servings omelet
Equipment
- 8-inch frying pan
Ingredients
- 1 whole egg
- 2 egg whites
- 1 tablespoon water or milk
- kosher salt and fresh cracked black pepper
- 1 pinch of garlic powder
- 1 wedge Laughing Cow cheese regular or garlic herb
- ½ cup chopped fresh spinach leaves
- 3 marinated artichoke hearts diced
- 1 tablespoon Parmesan cheese freshly shredded
Instructions
- Heat an 8-inch nonstick frying pan to medium heat. Whisk together egg, egg whites, and water, and add a sprinkle of salt, a few cracks of pepper, and a pinch of garlic powder.
- Spray pan with nonstick spray (or brush with olive oil). Add egg mixture and swirl to coat bottom of pan. Use a rubber spatula to slowly scrape from the outside edge of the omelet inward, letting runny eggs flow to bottom of pan. Do this several times, then place a lid on the pan and turn heat to low. Cook until top is just barely set.
- Drop small dollops of Laughing Cow cheese on top, followed by chopped spinach, artichoke hearts, and Parmesan cheese. Sprinkle top with additional salt and pepper and then slide onto serving plate (either folded over, or open faced).
Nutrition
Serving: 1omelet, Calories: 190kcal, Carbohydrates: 4g, Protein: 15g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 175mg, Sodium: 457mg, Potassium: 199mg, Fiber: 1g, Sugar: 2g, Vitamin A: 785IU, Vitamin C: 9mg, Calcium: 118mg, Iron: 1mg
Calories: 190kcal
Cost: $4
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Questions & Reviews
Looks tasty. And I believe my Fred Meyer and Winco both have an “olive” bar that also has marinated artichoke hearts (and these awesome little sweet-slightly-hot peppadew peppers), so that would be an option to get only a few if necessary. That’s what I’ll do, anyway!
ooh, good idea Jaime. My store has that as well.
Thanks! I’d love to see more Brazilian recipes as well! My mother in law is from Curitiba, do you know any Maurao’s? If so, they are probably related to her.
I do know Maurao’s from Curitiba- does she live there now?
No she moved to the US a long time ago. She lives in UT. But do you know Jose Mourao or Edina Mourao or Karina Mourao? I don’t know them very well but they have come to visit a few times but not knowing the language it’s hard to communicate. My husband can speek with them. We hope to go there someday but have to get kids off missions and out of college first so it will be a while 🙂
This looks delicious! And your blue plate is GORGEOUS! I love it!
Loving the recipies with calorie info! Keep it up!
My husband served in Curitiba from January 2003 to 2005. I wonder if you guys were there at the same time!? I am glad that you include awesome brazilian recipes in your books like the limeade and Pao de Queijo and your black bean soup. I try to make him black beans and rice at least once a week in a big batch so he can have the leftovers once or twice. He does occaisionally get up from the table and fry an egg to slap on top (which sounds kinda gross to me, but hey, whatever floats your boat). Do you happen to have a recipe for (excuse the spelling, my husband didn’t know how to spell it but the guess is-) coxhinas (sounds like co-sheen-yo’s)??? I have made a few attempts based on what he thinks he remembers, but they aren’t exactly right, and I don’t know how to fix them.
Looks like your hubby was there right after me. I do make coxinhas! I’ve had a lot of requests for those so I’ll have to post a recipe some time.
I worked at a restaurant for a very short amount of time. haha One of the things I learned was that once everything was folded up just spray about a tablespoon of water into the pan, pop the lid back on and steam until the water was gone. It never affected the flavor and was set up every time.
Do you know how much fiber is in this?
3 grams
I love all of the healthy recipes. Keep them coming. This looks great!
This looks awesome! Funny thing I went on my mission to Franc, which is another big omelet place, but I used to hate eggs and when people served us omelets I had to oversalt them and gag them down. We’ve been making a lot of green eggs and ham, which started out as a simplified your mini ham and egg cups and quickly morphed into scrambled eggs with spinach and ham in them. This omelet would be like a delicious grown-up version of that. Artichokes are going on my grocery list so I can make this soon.
Oh my gosh this looks so yummy!! And great photos.
Carlee
Almost Endearing