Artichoke, Goat Cheese, and Potato Omelet

Artichoke, Goat Cheese, and Potato Omelet
Photo by Beatriz Dacosta

Ingredients

  • ¼ cup chopped onion
  • 4 drained canned artichoke hearts, coarsely chopped
  • 1 small unpeeled Russet potato
  • ¼ cup chopped onion
  • 4 large egg whites
  • ¼ cup (1 ounce) crumbled goat cheese
  • ¼ teaspoon freshly ground black pepper, divided
  • + 15 more ingredients
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
    • ¼ teaspoon salt, divided
    • 4 large egg whites
    • ¼ teaspoon salt, divided
    • 2 large eggs
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
    • 2 tablespoons finely chopped red bell pepper
    • ¼ teaspoon freshly ground black pepper, divided
    • 2 tablespoons finely chopped red bell pepper
    • ¼ cup (1 ounce) crumbled goat cheese
    • 1 small unpeeled Russet potato
    • 4 drained canned artichoke hearts, coarsely chopped
    • 2 large eggs
    • 1 teaspoon olive oil, divided
    • 1 teaspoon olive oil, divided

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 onio...

View full recipe at My Recipes

Comments

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network