A classic omelet with savory herbs, red peppers, and artichoke hearts. |
Ingredients
- Nonstick vegetable cooking spray
- ¼ cup green onions, sliced
- 3 cloves garlic, minced
- 1 cup canned artichoke hearts, drained
- ½ cup red bell pepper, chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- 3 tablespoons grated Parmesan cheese
Instructions
- Spray large skillet with cooking spray and heat over medium heat.
- Add the green onions and cook for 1 minute, stirring occasionally.
- Add the artichokes, bell peppers, garlic, oregano, basil, and black pepper and cook for 8 minutes.
- Remove mixture from skillet, set to aside and cover to keep warm.
- In a medium bowl, whisk eggs.
- Pour eggs into same skillet and cook until set in the center, carefully pushing cooked eggs to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
- Spoon the vegetable mixture over half of the omelet and sprinkle with 2 tablespoons of the cheese.
- Fold omelet in half and slide onto serving plate.
- Top with remaining cheese.
- Cut into 4 wedges. Serve.
Nutrition
Serving: 1 wedgeCalories: 175calCarbohydrates: 9gProtein: 14gFat: 9.6gSaturated Fat: 3.4gSodium: 219mgFiber: 3gSugar: 2g