Tuscan Omelet

Tuscan Omelet

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Penny Mayfield

By
@secretchefmayfield0801

Haven't tried as of yet. It comes from my Food Lovers program.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
45 Min
Cook:
15 Min

Ingredients

  • 4
    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
  • 4
    plum tomatoes, seeded and finely diced
  • 4
    whole eggs
  • 8
    egg whites
  • 4 Tbsp
    asiago cheese, grated
  • ·
    ground pepper to taste
  • ·
    non-stick cooking spray

How to Make Tuscan Omelet

Step-by-Step

  1. Preheat oven to 200 degrees and have 4 oven proof plates ready.
  2. Place 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.
  3. In 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).
  4. In another bowl lightly beat the whole eggs with a fork then add in the egg whites until thoroughly blended. Add pepper to taste.
  5. Spray 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.

Printable Recipe Card

About Tuscan Omelet

Course/Dish: Eggs
Other Tags: Quick & Easy Healthy



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