Artichoke Omelet
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1/4 cup sliced green onions (white portion only), reserve green portion
3 cloves garlic, minced
1 cup thawed frozen or canned artichoke hearts, drained, patted dry
1/2 cup chopped red bell peppers
8 pitted Greek kalamata olives, chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese, divided
8 eggs, lightly beaten
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 108 mg | 11% |
Carbohydrate | 8 g | 3% |
Cholesterol | 377 mg | 126% |
Total Fat | 14 g | 21% |
Iron | 2 mg | 10% |
Calories | 218 kcal | 11% |
Sodium | 322 mg | 13% |
Protein | 15 g | 31% |
Saturated Fat | 4 g | 20% |
Sugars | 2 g | 0 |
Vitamin C | 34 mg | 56% |
Spray medium skillet with cooking spray; heat over medium heat. Add white portion of green onions and garlic; cook 1 minute, stirring occasionally. Add artichokes, bell peppers, olives, oregano, basil and black pepper. Cook 8 minutes, or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet; cover to keep warm.
Pour eggs into same skillet. Cook until set in center, carefully pushing cooked eggs to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
Spoon vegetable mixture over half of omelet; sprinkle with 2 tablespoons cheese. Fold omelet in half. Slide onto serving plate. Top omelet with remaining 1 tablespoon cheese and reserved green portion of green onion. Cut into 4 wedges to serve.
Artichoke Omelet