Prep Time
10 Mins
Cook Time
22 Mins
Yield
3 servings (serving size: 1 omelet)

How to Make It

Step 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.

Step 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

Ratings & Reviews

An interesting brunch option

JonsBlog
June 25, 2016
Nicely done recipe, though I'd suggest two changes. I was attracted to this by its inclusuon of two ingredients I love and use often: garlic and herbes de Provence. Here, though, the herbes tend to overpower, commanding primary flavor. Not bad, but I'd like to taste the other ingredients a bit more. So I'd suggest halving the herbes de Provence, and inctresing the garlic to taste, perhaps twice as much.