Featured Pinch Tips Video
- frozen artichoke hearts, defrosted and finely diced
- 2 medium
- red potatoes, cooked, peeled, and diced
- 3/4 c
- crimini mushrooms, thinly sliced
- 2 Tbsp
- basil, fresh, thinly sliced
- plum tomatoes, seeded and finely diced
- whole eggs
- egg whites
- 4 Tbsp
- asiago cheese, grated
- ground pepper to taste
- non-stick cooking spray
1Preheat oven to 200 degrees and have 4 oven proof plates ready.
2Place the potatoes in a pot of water and bring to a boil over medium-high heat. Boil 20 minutes or until the potatoes are tender and easily pierced by the tip of a sharp knife. Drain the potatoes, peel them, and cut them into small cubes.
3In a mixing bowl, combine the first five ingredients. Using a nonstick pan sprayed lightly with cooking spray and saute the mixture 3-5 minutes over medium heat (until mushrooms are soft).
4In another bowl lightly beat the whole eggs with a fork then add in the egg whites until thoroughly blended. Add pepper to taste.
5Spray an 8-inch nonstick pan and set over medium heat. Pour in 1/4 of the egg mixture. Cook 2-3 minutes. Lift up the sides of the omelet to allow the uncooked egg to flow to the bottom of the pan. When the egg is solidified, scatter 1/4 of the cooked artichoke/potatoe mixture into a line down the center of the omelet (you will be folding it over). Sprinkle with 1 Tablespoon of cheese. Using a spatula, carefully fold the omelet in half. Place on oven-proof plate and keep warm in the oven while you repeat the process for the remaining omelets. Serve and enjoy.