Arugula & Artichoke Omelette
This Mediterranean inspired omelette makes a quick and tasty breakfast for two.
- Prep time: 5 min
- Makes: 2 servings
- Cook time: 5 min
Nutritional Information
PER SERVING (1/2 omelette)
- Serving Size.1/2 omelette
- Calories.298
- Fat.19 g
- Saturated Fat.8 g
- Cholesterol.471 mg
- Carbohydrates.7 g
- Fibre.1 g
- Sugars.0 g
- Protein.25 g
- Sodium.525 mg
- Potassium*.279 mg
- Calcium.348 mg
- Iron.4.5 mg
Ingredients
| 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 |
Directions
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).
Tips
Replace the mozzarella with crumbled feta or goat cheese.
Add a little lemon zest to the omelet for a little extra zing.
Egg Creations Whole Eggs Original
Real whole eggs, a touch of sea salt, and nothing more.
Learn MoreTips: Cooking
Garnish your favourite Asian dish with egg strips. Make a thin omelet, slide onto a cutting board and roll into a tight cylinder for easy slicing.