Arugula & Artichoke Omelette

This Mediterranean inspired omelette makes a quick and tasty breakfast for two.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 tsp / 5 ml	canola oil
1 cup / 250 g	Egg Creations Whole Eggs Original, well shaken
1	garlic, minced
pinch	each salt and pepper
1/2 cup / 125 ml	shredded part-skim mozzarella cheese
1 cup / 250 ml	baby arugula leaves
1/4 cup / 50 ml	diced marinated artichoke hearts
2 tbsp / 30 ml	finely chopped sun-dried tomatoes

Brush a large, nonstick skillet with oil and set over medium heat. Whisk the egg with the garlic, salt and pepper.
Pour the eggs into the skillet and cook, without stirring for 1 minute. Stir once; redistribute egg evenly in the skillet and cover. Cook for 2 minutes or until just set on the bottom but still slightly moist on top. Reduce heat to low.
Sprinkle one side with cheese, arugula, artichokes and sundried tomatoes. Fold over to enclose and cook for an additional 1 to 2 minutes or until cheese is melted. Makes 2 servings (recipe doubles easily).

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.