Artichoke, Goat Cheese, And Potato Omelet Recipe

Name: Artichoke, Goat Cheese, And Potato Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small unpeeled Russet potato; 1 teaspoon olive oil, divided; 1/4 cup chopped onion; 2 tablespoons finely chopped red bell pepper; 4 drained canned artichoke hearts, coarsely chopped; 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano; 1/4 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 4 large egg whites; 2 large eggs; 1/4 cup (1 ounce) crumbled goat cheese

Servings: persons

1 small unpeeled Russet potato
1 teaspoon olive oil, divided
1/4 cup chopped onion
2 tablespoons finely chopped red bell pepper
4 drained canned artichoke hearts, coarsely chopped
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 large egg whites
2 large eggs
1/4 cup (1 ounce) crumbled goat cheese

1
Pierce potato with a fork, and arrange on paper towel in microwave oven. Microwave on HIGH 3 minutes or until done, turning potato after 1 1/2 minutes. Let stand 5 minutes. Peel and coarsely chop potato.
2
Heat 1/2 teaspoon olive oil in a small nonstick skillet over medium-high heat. Add onion, bell pepper, and potato; saute 3 minutes or until tender. Add artichoke; cook 2 minutes. Add oregano, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat, and set aside.
3
Combine egg whites, whole eggs, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; stir with a whisk.
4
Heat a small nonstick skillet over medium-high heat. Add 1/4 teaspoon olive oil and half of egg mixture, and cook until edges begin to set (about 2 minutes). Lift edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until set. Spoon half of potato mixture onto half of omelet; sprinkle with half of crumbled goat cheese. Loosen omelet with spatula; fold in half. Cook 2 minutes. Repeat procedure with 1/4 teaspoon olive oil, egg mixture, and potato mixture.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small unpeeled Russet potato, 1 teaspoon olive oil, divided, 1/4 cup chopped onion, 2 tablespoons finely chopped red bell pepper, and more.

Yes, Artichoke, Goat Cheese, And Potato Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke, Goat Cheese, And Potato Omelet

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