ARTICHOKE OMELETTE
Make and share this Artichoke Omelette recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter in 12 inch fry pan.
- Beat eggs in bowl with artichoke hearts, olives, milk, salt and pepper.
- Pour mixture over onions in pan and cover.
- Cook over medium heat until the bottom of the omelette is golden brown, carefully lift edge with spatula to check.
- Lay cheese over half of omelette.
- Flip other half of omelette over cheese half.
- Wait about 1 minute.
- Slide out of pan and serve hot.
Nutrition Facts : Calories 727.4, Fat 48.7, SaturatedFat 25.3, Cholesterol 640.5, Sodium 1591.6, Carbohydrate 28.6, Fiber 11.1, Sugar 3, Protein 45.8
ARTICHOKE CHEESE OVEN OMELET
Every Saturday for 10 years, my husband has gotten together with his " breakfast club"-good friends who take turns cooking for the group in their homes. The "boys" all love his cheesy artichoke omelet, and Jack appreciates the easy cleanup.
Provided by Taste of Home
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Spread salsa in a greased 9-in. deep-dish pie plate. Top with the artichoke hearts and cheese. In a bowl, whisk the eggs and sour cream. Pour over the cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, olives and chives if desired.
Nutrition Facts : Calories 256 calories, Fat 18g fat (11g saturated fat), Cholesterol 209mg cholesterol, Sodium 499mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
SPINACH AND ARTICHOKE OMELET WHEELS
By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It's very easy, and looks pretty fancy, too.
Provided by Joy Wilson
Categories Brunch Breakfast Omelet Egg Spinach Artichoke Cheese Monterey Jack Quick & Easy Quick and Healthy Milk/Cream
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Place a rack in the center of the oven and preheat to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
- Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
- In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.
- Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
- Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!
SPINACH ARTICHOKE OMELET
A healthy flavorful breakfast option for those of us trying to get more veggies in our diet. Add chopped olives or feta cheese if you like.
Provided by SAMSMOM
Categories Omelets
Time 28m
Yield 1
Number Of Ingredients 8
Steps:
- Grease a nonstick skillet with cooking spray and heat over medium heat. Add onion; cook and stir until slightly softened, about 2 minutes. Add artichoke hearts and cook until heated through, 1 to 2 minutes. Stir in spinach and tomatoes; cook until spinach is wilted, about 5 minutes. Transfer to a bowl.
- Whisk eggs, water, and pepper together in a bowl.
- Wipe out skillet; spray with cooking spray. Heat over medium heat. Pour in egg mixture; cook until mostly set, about 3 minutes. Gently push cooked edges into the center; tilt skillet so uncooked eggs flow underneath. Cook until set, 2 to 4 minutes. Spoon spinach mixture over 1 side of the omelet. Fold in half and serve.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 17.9 g, Cholesterol 744 mg, Fat 21.3 g, Fiber 7.4 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 529.8 mg, Sugar 5.6 g
ARTICHOKE HEART FRITTATA
You can make this easy Italian frittata with the fresh, tiny artichokes that arrive with spring or, more quickly, with frozen artichoke hearts.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
- Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
- Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
- Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn't burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
- Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 1 gram, TransFat 0 grams
ARTICHOKE & ROASTED RED PEPPER SOUFFLé OMELETTE
Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs. In a separate bowl, use an electric whisk to beat the egg whites until stiff. Add whites to the yolks and fold together carefully, keeping it light and fluffy. Fold in the artichokes, pepper, half the cheese, the basil, salt and pepper.
- Heat grill to high. Heat a medium non-stick frying pan over a medium heat. Add the butter and oil. When the butter has melted, add the omelette mixture and spread evenly. Cook until golden underneath, about 5 mins. Scatter over remaining cheese, then place the pan under the grill and cook for a further 2 mins. Slide the omelette onto a board or serving plate. Cut into wedges and serve.
Nutrition Facts : Calories 275 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.01 milligram of sodium
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4/5 (1)Total Time 32 minsServings 3Calories 288 per serving
- Melt butter in a medium nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add mushrooms and artichoke hearts; sauté 2 minutes or until vegetables are tender. Remove from heat, and keep warm.
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