- 1 egg + 3 egg whites, lightly beaten
- 2 tsp. (extra virgin) olive oil
- 2 cups firmly packed, fresh, whole-leaf spinach
- ¼ cup sweet onion, diced
- 4 oz. frozen artichokes, thawed and roughly chopped
- ¼ cup chèvre goat cheese (Reserve 1tsp. for topping)
- Salt and ground black pepper to taste
Combine eggs and egg whites in a mixing bowl. Set aside. Heat 1 tsp. olive oil in 9” skillet over medium-high heat. Add spinach to skillet; flip often with tongs. Cook spinach for approximately 3 minutes or until most leaves are slightly wilted. Remove spinach from skillet and place in a bowl. Set aside. Heat remaining 1 tsp. of olive oil in same 9” skillet. Reduce to medium heat. Add onions and artichokes. Sauté 2 minutes or until vegetables are slightly tender. Add eggs. Cook gently, lifting edges to cook wet egg, for approximately 3 to 4 minutes or until omelet is firm enough to flip. Flip omelet and immediately spread chèvre cheese on top. Cover with spinach, reduce heat to low and continue to cook for approximately 2 minutes. Fold omelet in half and remove from skillet. Divide omelet and serve with a dollop of the remaining chèvre cheese on each serving. Season with salt and pepper.
Note: If preferred, 2 ounces of another type of cheese may be substituted for the goat cheese.
Serving size: ½ omelet; Calories: 220; Fiber: 3g; Protein: 17g