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
I made this for my husband and I after church for lunch. (Kids wouldn’t touch it but that’s ok!) We both enjoyed it quite a bit, very flavorful. Loved the idea of using the laughing cow cheese cubed and adding chopped spinach. For those opposed to marinated artichoke hearts, I think the non marinated ones would work just as well. Delish and will make again and again.
Sara, your last picture of the omelet on the plate with the toast and orange is awesome! The orange has a hear in the center! I never had artichoke before I tried your Tomato Artichoke Pasta (fantstic) and now my husband and I are big fans of artichoke. I am excited to try this omelet in our family. Thanks for posting this!
Just made this, and have to admit that the marinated artichokes sort of overwhelmed the rest of the omelet. Still yummy, but next time I’ll try and drain them more or something.
I had this for breakfast this morning. Oh my yummy!!! It’s 5 pp+ for the omelette in case anyone is doing WW. Thanks for the great tasting healthy recipes. 🙂
Very creative recipe, the only type of omelet I tried preparing in my life was : eggs with tomatoes and it was very delicious… looking forward to try your recipe!
We love eggs around here too! It’s nice to have a yummy, new recipe. Thanks!
My husband loves artichokes-I think this will be a hit! Thanks so much for posting calorie-conscious recipes-just what I need! I love checking your site and it’s nice that I can actually make what your posting even though we’re”dieting”
I just love your blog and can’t wait for my daily ‘fix’! I get so inspired by you and we are eating so much healthier now. Love, love, love all the low cal, healthy and DELICIOUS recipes! Thank you so much! And this is just one more very tempting dish. I may have to sneak the artichokes in on my husband, but what a flavor burst!
Mmm this looks great! It’s going on the dinner menu for next week (we do breakfast for dinner once a week or so).! I am also counting calories, so this is perfect. Do you have a favorite whole grain bread? I have tried several, but have found that many taste a little (lot!) like cardboard! Thanks 🙂
I hear ya on the cardboard, Liz! So my absolute favorite whole grain bread is Dave’s Killer Bread. Have you tried that one? It comes in a lot of different styles; I usually buy the green label one (whatever that is!) Kind of a funny website (from a guy with an interesting story- good for him) but he makes some dang good bread! Where I live I buy it at WinCo and Fred Meyer.
i want to make this for dinner tonight, it look incredible!