{Healthy!} Cheesy Spinach-Artichoke Omelet

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

1. This will cook fast, so make sure all of your ingredients are prepped and ready to go before you start cooking.
2. 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.
3. 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.
4. 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.
5. 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.
6. Pop the lid back on and remove the pan from the heat. This will allow everything to get nice and melty.
7. 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.