Imagine waking up to a breakfast that's not just a meal, but a culinary adventure that tantalizes your taste buds and transforms your morning routine! This Creamy Spinach Sun Dried Tomato Artichoke Omelet is more than just an ordinary egg dish - it's a gourmet experience packed with Mediterranean-inspired flavors that will make your breakfast Instagram-worthy and absolutely delectable. Forget boring breakfasts; this recipe is about to revolutionize your morning plate with its perfect blend of creamy feta, vibrant spinach, and sun-kissed tomatoes.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 4 large eggs
- 1/4 cup milk
- 1 cup fresh spinach
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup canned artichoke hearts, chopped
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare all ingredients by washing the spinach, chopping sun-dried tomatoes and artichoke hearts into small, uniform pieces, and crumbling the feta cheese.
- In a medium mixing bowl, crack the eggs and add milk. Whisk vigorously until the mixture is smooth and well-combined, with a consistent yellow color and no visible egg white streaks.
- Season the egg mixture with salt and pepper, whisking briefly to distribute the seasonings evenly.
- Heat a non-stick skillet over medium heat and add a small amount of olive oil, ensuring the pan is evenly coated.
- Pour the egg mixture into the heated skillet, tilting the pan to spread the eggs evenly across the surface.
- As the eggs begin to set, sprinkle the chopped spinach, sun-dried tomatoes, and artichoke hearts evenly across one half of the omelet.
- When the eggs are mostly set but still slightly wet on top, sprinkle the crumbled feta cheese over the same half of the omelet.
- Using a spatula, carefully fold the empty half of the omelet over the ingredient-covered half, creating a half-moon shape.
- Cook for an additional 1-2 minutes, allowing the cheese to melt and the eggs to finish cooking completely.
- Slide the omelet onto a serving plate, cutting in half to create two individual servings.
- Garnish with additional fresh spinach or herbs if desired, and serve immediately while hot.
Tips
- Whisk your eggs thoroughly to create a smooth, consistent texture that ensures a fluffy omelet.
- Use a non-stick skillet and keep the heat at medium to prevent burning and achieve even cooking.
- Chop your ingredients uniformly to ensure even distribution and consistent cooking.
- Don't overcrowd the omelet with too many ingredients - balance is key to maintaining the egg's structure.
- Let the eggs set slightly before adding ingredients to prevent a soggy bottom.
- Use fresh, high-quality ingredients for the most vibrant flavor profile.
- Serve immediately after cooking to enjoy the omelet at its peak texture and temperature.
- Experiment with additional herbs like basil or oregano to customize your flavor.
- If you're not confident in folding, you can also make this as a frittata-style open-faced omelet.
- Allow the omelet to rest for 30 seconds after cooking to help it set and make cutting easier.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 22g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 380mg
