Artichoke Omelets

Oxmoor House
3 servings (serving size: 1 omelet)


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2 teaspoons butter
1/2 cup chopped onion (1 small)
2 garlic cloves, minced
1 cup chopped fresh mushrooms
1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped
6 large egg whites
3 large eggs
1 tablespoon 2% reduced-fat milk
1 tablespoon Dijon mustard
1 teaspoon herbes de Provence
Cooking spray
3/4 cup grated Parmesan cheese, divided


Prep: 10 Minutes
Cook: 22 Minutes

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.

. Combine egg whites and next 4 ingredients; stir well with a whisk. Heat a small nonstick skillet coated with cooking spray over medium heat. Pour one-third of egg mixture into pan. Cook 3 minutes; turn omelet over. Spread one-third of artichoke mixture onto half of omelet. Sprinkle 1/4 cup cheese over omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute. Slide onto plate, and keep warm. Repeat procedure twice with cooking spray and remaining ingredients.

Created date

March 2010

Nutritional Information

Calories 288
Fat 14.0 g
Satfat 6.4 g
Protein 25.8 g
Carbohydrate 15.2 g
Cholesterol 236 mg
Iron 1.5 mg
Sodium 928 mg
Caloriesfromfat 43 %
Fiber 3.6 g
Calcium 277 mg