Best 2 Spinach Artichoke Omelet Recipes

Omelets are a versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are quick and easy to make, and can be filled with a variety of ingredients to suit your taste. This article features two delicious spinach artichoke omelet recipes: one classic and one vegetarian.

The classic spinach artichoke omelet is made with fresh spinach, artichoke hearts, Parmesan cheese, and eggs. It is seasoned with salt, pepper, and garlic powder. The vegetarian omelet omits the eggs and uses tofu instead. Both omelets are cooked in a skillet until fluffy and golden brown.

These omelets are packed with flavor and nutrients. The spinach and artichoke hearts are a good source of vitamins A, C, and K, as well as fiber. The Parmesan cheese is a good source of calcium and protein. The eggs (or tofu in the vegetarian version) are a good source of protein and healthy fats.

Whether you are looking for a quick and easy breakfast or a light and healthy dinner, these spinach artichoke omelets are a great option. They are sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND ARTICHOKE OMELET WHEELS

Spinach and Artichoke Omelet Wheels image

By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It's very easy, and looks pretty fancy, too.

Provided by Joy Wilson

Categories Brunch Breakfast Omelet Egg Spinach Artichoke Cheese Monterey Jack Quick & Easy Quick and Healthy Milk/Cream

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
1/4 cup all-purpose flour
1/2 cup whole milk
1/2 cup heavy cream
8 large eggs
2 tablespoons unsalted butter, melted
1 tablespoon whole-grain mustard
1 scant teaspoon soy sauce or tamari
1 scant teaspoon freshly cracked black pepper
1 box frozen spinach, thawed and squeezed of excess water
1 (15-ounce) can artichoke hearts, drained and chopped
2 cups grated Monterey Jack cheese
2 tablespoons chopped chives, for garnish

Steps:

Place a rack in the center of the oven and preheat to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.
Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!

SPINACH ARTICHOKE OMELET

Spinach Artichoke Omelet image

A healthy flavorful breakfast option for those of us trying to get more veggies in our diet. Add chopped olives or feta cheese if you like.

Provided by SAMSMOM

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 28m

Yield 1

Number Of Ingredients 8

Ingredients

cooking spray
¼ cup chopped onion
¼ cup canned artichoke hearts, rinsed and drained
1 (9 ounce) bag fresh spinach
¼ cup chopped plum tomatoes
4 eggs
2 tablespoons water
1 dash ground black pepper

Steps:

Grease a nonstick skillet with cooking spray and heat over medium heat. Add onion; cook and stir until slightly softened, about 2 minutes. Add artichoke hearts and cook until heated through, 1 to 2 minutes. Stir in spinach and tomatoes; cook until spinach is wilted, about 5 minutes. Transfer to a bowl.
Whisk eggs, water, and pepper together in a bowl.
Wipe out skillet; spray with cooking spray. Heat over medium heat. Pour in egg mixture; cook until mostly set, about 3 minutes. Gently push cooked edges into the center; tilt skillet so uncooked eggs flow underneath. Cook until set, 2 to 4 minutes. Spoon spinach mixture over 1 side of the omelet. Fold in half and serve.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 17.9 g, Cholesterol 744 mg, Fat 21.3 g, Fiber 7.4 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 529.8 mg, Sugar 5.6 g

Tips:

For a smoother omelet, blend the spinach and artichoke hearts in a food processor until finely chopped.
To prevent the omelet from sticking, use a non-stick skillet and make sure it is heated over medium-low heat before adding the egg mixture.
Cook the omelet slowly and carefully, flipping it only once when the bottom is golden brown and the top is set.
For a more flavorful omelet, use a variety of cheeses, such as cheddar, mozzarella, or goat cheese.
Serve the omelet immediately with your favorite toppings, such as salsa, sour cream, or avocado.

Conclusion:

The spinach artichoke omelet is a delicious and easy-to-make breakfast, lunch, or dinner option. It is packed with protein, vitamins, and minerals, and it can be customized to your liking. With a few simple tips, you can make a perfect spinach artichoke omelet every time.