Spinach Artichoke Omelette Recipe
Spinach-stuffed omelette topped with housemade spinach-artichoke-cheese sauce & shaved parmesan; served with house potatoes & choice of toast
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Ingredients
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Omelette
Method
Preparation
Make the Spinach-Artichoke Cheese Sauce
In a medium saucepan, combine cream cheese, sour cream, grated parmesan cheese, mozzarella cheese, garlic powder, onion powder, salt, and black pepper. Cook over low heat, stirring until the mixture is smooth and heated through. Set aside.
Prepare the House Potatoes
Preheat oven to 400°F (200°C). Toss cubed potatoes with olive oil, paprika, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
Make the Omelette
In a skillet, heat olive oil or butter over medium heat. In a bowl, whisk together eggs, milk, salt, and black pepper. Pour the egg mixture into the skillet. Cook until the edges start to set, then add fresh spinach and artichoke hearts. Fold the omelette and cook until fully set.