Rating: 4 stars
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Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
10 mins
cook:
22 mins
total:
32 mins
Yield:
3 servings (serving size: 1 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

288 calories; fat 14g; saturated fat 6.4g; protein 25.8g; carbohydrates 15.2g; cholesterol 236mg; iron 1.5mg; sodium 928mg; calories from fat 43%; fiber 3.6g; calcium 277mg.
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