Spinach Artichoke Omelette – Easy, Wholesome, Protein-Packed Breakfast Recipe
Introduction Paragraph
The Spinach Artichoke Omelette is a breakfast game-changer. Inspired by the beloved spinach-artichoke dip, this omelette brings all those rich, savory flavors into a light, satisfying dish. With sautéed greens, tender artichoke hearts, and melty cheese folded into fluffy eggs, it’s the kind of meal that feels gourmet but takes less than 15 minutes to make.
It’s perfect for breakfast, brunch, or even a quick low-carb dinner. Whether you’re fueling up for the day or entertaining weekend guests, this omelette delivers elegance and nourishment on one plate.
Prep and Cook Time
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Servings: Serves 1 (easily doubled)
Ingredients List
- 2 large eggs
- 2 tbsp milk or cream (optional for fluffiness)
- Salt and pepper, to taste
- 1/4 cup cooked spinach (fresh or frozen, squeezed dry)
- 1/4 cup artichoke hearts, chopped (canned or marinated)
- 1/4 cup shredded mozzarella or cream cheese
- 1 tbsp olive oil or butter
- Optional: chopped parsley for garnish
Instructions
- Whisk the Eggs
In a small bowl, beat the eggs with milk (if using), salt, and pepper. Whisking adds air, making your omelette light and fluffy. - Sauté the Fillings
Heat half the oil or butter in a nonstick skillet. Add chopped artichokes and spinach. Cook for 1–2 minutes until warm and fragrant. Remove and set aside. - Cook the Eggs
Add the remaining oil or butter to the pan. Pour in the beaten eggs and let them sit undisturbed for about 30 seconds. Then, gently swirl the pan or lift edges with a spatula to let uncooked egg flow underneath. - Add the Fillings
Once the bottom is set but the top is still slightly runny, spoon the spinach and artichoke mixture over one half of the omelette. Sprinkle with cheese. - Fold and Finish Cooking
Carefully fold the omelette in half. Cook for another 1–2 minutes until the cheese is melted and eggs are cooked through but still tender. - Plate and Garnish
Slide onto a plate and top with fresh parsley, extra cheese, or a dollop of sour cream if desired. Serve hot!
Suggested Add-ons or Toppings List
- Feta or goat cheese instead of mozzarella
- Sun-dried tomatoes or roasted red peppers
- Crushed red pepper flakes for heat
- Avocado slices or microgreens on top
- A drizzle of pesto for extra flavor
Health Benefits Section
- Eggs offer high-quality protein, choline, and healthy fats.
- Spinach is packed with iron, vitamin K, and antioxidants.
- Artichokes are high in fiber and promote gut health.
- Cheese adds calcium and flavor—great in moderation.
- This omelette supports energy, muscle repair, and satiety.
FAQs (Frequently Asked Questions)
Q: Can I use frozen spinach?
Yes! Just thaw and squeeze out excess water to avoid sogginess.
Q: What’s the best cheese for this recipe?
Mozzarella, cream cheese, or feta all work beautifully depending on your taste.
Q: Can I prep the fillings ahead of time?
Absolutely. Sautéed spinach and chopped artichokes can be stored in the fridge for 2–3 days.
Q: Is this omelette keto-friendly?
Yes! It’s naturally low in carbs and high in healthy fats and protein.
Q: Can I make this dairy-free?
Yes, simply omit the cheese or use a dairy-free alternative.
Nutritional Information Table (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 16 g |
| Fat | 22 g |
| Carbohydrates | 6 g |
| Fiber | 2 g |
| Net Carbs | 4 g |
Values may vary slightly depending on cheese and oil used.
Diet Tags or Labels
Low-Carb • High-Protein • Keto • Gluten-Free • Quick Meal • Vegetarian • Low-Sugar
Conclusion
The Spinach Artichoke Omelette is proof that simple ingredients can create something truly crave-worthy. From the rich flavor of artichokes to the nourishing power of eggs and greens, this is one breakfast you’ll keep coming back to. Give it a try, tweak it with your favorite cheeses or toppings, and don’t forget to share this recipe with your brunch-loving friends!