START TO FINISH: 25 minutes OVEN: 400°F MAKES 6 servings
10 eggs
1⁄4 cup water
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2 6-ounce jars marinated artichoke hearts, drained and chopped
4 cups chopped fresh spinach leaves
3⁄4 cup shredded Swiss or provolone cheese (3 ounces)
1 Preheat oven to 400°F. Grease a 15x10x1-inch baking pan; set aside.
2 In a medium bowl whisk together eggs, the water, salt, and pepper until combined but not frothy. Place the prepared pan on an oven rack. Carefully pour egg mixture into pan. Bake about 7 minutes or until egg mixture is set but still glossy.
3 Meanwhile, for filling, in a large skillet cook artichoke hearts over medium heat until heated through, stirring occasionally. Add spinach; cook and stir until spinach is wilted.
4 Cut the baked egg mixture into six 5-inch-square omelets. Using a large spatula, remove omelet squares from pan and invert onto warm serving plates.
5 Spoon filling onto half of each omelet square. Sprinkle with cheese. Fold the other omelet half over the filled half, forming a triangle or rectangle.
PER SERVING: 225 cal., 16 g total fat (5 g sat. fat), 367 mg chol., 342 mg sodium, 7 g carb., 2 g fiber, 16 g pro.
tip
Need a quick side for eggs? Make diner-style breakfast potatoes by tossing chopped boiled potatoes with a little chili powder, then browning in a skillet with a little oil and onions.
