Spinach Artichoke Omelet Recipe
Filled with spinach-artichoke dip and topped with feta cheese and tomato. Served with roasted breakfast potatoes and toast or a muffin.
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Ingredients
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Omelet and Sides
Method
Preparation
- 1
Cook the Potatoes
Preheat the oven to 400°F (200°C). Toss breakfast potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown and crispy.
- 2
Prepare the Spinach-Artichoke Filling
In a skillet, heat a tablespoon of olive oil over medium heat. Add fresh spinach and sauté until wilted. Remove from heat and mix in the drained, chopped artichoke hearts and cream cheese. Stir until well combined and set aside.
- 3
Make the Omelet
In a bowl, whisk the eggs with salt and pepper. In a non-stick skillet, heat another tablespoon of olive oil over medium heat. Pour in the egg mixture and cook until the edges set. Spoon the spinach-artichoke filling onto one half of the omelet, then fold the other half over the filling. Cook for an additional 2-3 minutes until the omelet is fully cooked.
- 4
Serve
Garnish the omelet with crumbled feta cheese and diced tomato. Serve with roasted breakfast potatoes and your choice of toast or muffin.
