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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