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Artichoke Omelets

Prep time 10 mins
Cook time 22 mins
Yield 3 servings (serving size: 1 omelet)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. . 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.

Oxmoor House Healthy Eating Collection