Artichoke, Goat Cheese, and Potato Omelet

Beatriz Dacosta
Total Antioxidant Capacity: 2,247. Russet potatoes and artichoke hearts both made the top 20 list. Oregano ranked as one of the highest in the spice rack.


2 servings (serving size: 1 omelet)

Recipe Time

Prep: 20 Minutes
Cook: 22 Minutes

Nutritional Information

Calories 264
Fat 10 g
Satfat 4 g
Monofat 4 g
Polyfat 1 g
Protein 20 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 218 mg
Iron 3 mg
Sodium 512 mg
Calcium 71 mg


1 small unpeeled Russet potato
1 teaspoon olive oil, divided
1/4 cup chopped onion
2 tablespoons finely chopped red bell pepper
4 drained canned artichoke hearts, coarsely chopped
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 large egg whites
2 large eggs
1/4 cup (1 ounce) crumbled goat cheese


1. Pierce potato with a fork, and arrange on paper towel in microwave oven. Microwave on HIGH 3 minutes or until done, turning potato after 1 1/2 minutes. Let stand 5 minutes. Peel and coarsely chop potato.

2. Heat 1/2 teaspoon olive oil in a small nonstick skillet over medium-high heat. Add onion, bell pepper, and potato; sauté 3 minutes or until tender. Add artichoke; cook 2 minutes. Add oregano, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat, and set aside.

3. Combine egg whites, whole eggs, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; stir with a whisk.

4. Heat a small nonstick skillet over medium-high heat. Add 1/4 teaspoon olive oil and half of egg mixture, and cook until edges begin to set (about 2 minutes). Lift edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until set. Spoon half of potato mixture onto half of omelet; sprinkle with half of crumbled goat cheese. Loosen omelet with spatula; fold in half. Cook 2 minutes. Repeat procedure with 1/4 teaspoon olive oil, egg mixture, and potato mixture.