Close up shot of an omelet with red peppers and artichoke hearts. Garnished with sliced green onions.

Artichoke Omelet

 

Close up shot of an omelet with red peppers and artichoke hearts. Garnished with sliced green onions.

Artichoke Omelet

A classic omelet with savory herbs, red peppers, and artichoke hearts.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine French
Servings 4 Servings
Calories 175 kcal

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: 175kcalCarbohydrates: 9gProtein: 14gFat: 9.6gSaturated Fat: 3.4gSodium: 219mgFiber: 3gSugar: 2g
Keyword 30 minutes or Less, Brunch, Eggs, Vegetarian
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