Artichoke Omelets

Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 288
  • Fat: 14.0g
  • Saturated fat: 6.4g
  • Protein: 25.8g
  • Carbohydrate: 15.2g
  • Cholesterol: 236mg
  • Iron: 1.5mg
  • Sodium: 928mg
  • Calories from fat: 43%
  • Fiber: 3.6g
  • Calcium: 277mg


  • 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


  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.
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