Artichoke Omelet
Conagra
Conagra
Recipe - Stillwater
Artichoke Omelet
0
Servings4
Cook Time20 Minutes
Calories126
Ingredients
3 tablespoons grated Parmesan cheese, divided
3 cloves garlic, minced
1/2 teaspoon dried basil leaves
1 cup thawed frozen or canned artichoke hearts, drained, patted dry
1/2 teaspoon dried oregano leaves
1 carton (16 oz each) Egg Beaters® Original
1/2 cup chopped red bell peppers
8 pitted Greek kalamata olives, chopped
1/4 white portion only cup sliced green onions
1/4 teaspoon ground black pepper
Directions
STEP 1
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.
STEP 2
Pour Egg Beaters into same skillet. Cook until set in center, carefully pushing cooked Egg Beaters to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
STEP 3
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.
Nutritional Information
Nutrition Facts
Serving Size 1/4 omelet
Amount Per Serving
Calories 126
% Daily Value
Total Fat 3g
5%
Saturated Fat 1g
5%
Cholesterol 4mg
1%
Sodium 404mg
17%
Carbohydrates 8g
3%
Fiber 2g
8%
Protein 16g
Percent Daily Values are based on a 2,000 calorie diet.
0 minutes
Prep Time
20 minutes
Cook Time
4
Servings
126
Calories
Directions
STEP 1
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.
STEP 2
Pour Egg Beaters into same skillet. Cook until set in center, carefully pushing cooked Egg Beaters to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
STEP 3
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.
