Artichoke, Goat Cheese, and Potato Omelet

Vegetarian
Gluten Free
Health score
6%
Artichoke, Goat Cheese, and Potato Omelet
42 min.
2
240kcal

Suggestions


Start your day with a delicious and nutritious Artichoke, Goat Cheese, and Potato Omelet that’s perfect for any morning meal, brunch, or even a light lunch! This vegetarian and gluten-free recipe combines the earthy flavors of artichokes and the creamy tang of goat cheese, resulting in a dish that is not only satisfying but also bursting with taste.

Imagine the tender texture of potatoes, combined with the sweetness of sautéed onions and red bell peppers, enveloped in perfectly cooked eggs. It’s a delightful harmony of ingredients that come together in just 42 minutes. With a calorie count of only 240 per serving, you can indulge without the guilt!

Whether you’re cooking for yourself or sharing with a loved one, this omelet is an excellent way to boost your morning with protein and fiber. The dish can easily be customized to your taste, and with its vibrant colors and flavors, it’s sure to impress anyone at your breakfast table.

Plus, it’s simple enough for a quick weekday breakfast yet elegant enough for a leisurely brunch with friends. So, gather your ingredients and get ready to whip up this tasty omelet that will leave you feeling energized and satisfied!

Ingredients

  •  artichoke hearts canned drained coarsely chopped
  • 0.3 teaspoon pepper black divided freshly ground
  • large egg whites 
  • large eggs 
  • ounce goat cheese crumbled
  • teaspoon olive oil divided
  • 0.3 cup onion chopped
  • tablespoons bell pepper red finely chopped
  • small baking potatoes unpeeled
  • 0.3 teaspoon salt divided
  • teaspoon or dried fresh chopped
  • teaspoon or dried fresh chopped

Equipment

  • bowl
  • frying pan
  • paper towels
  • oven
  • whisk
  • microwave
  • spatula

Directions

  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.
  2. Let stand 5 minutes. Peel and coarsely chop potato.
  3. Heat 1/2 teaspoon olive oil in a small nonstick skillet over medium-high heat.
  4. Add onion, bell pepper, and potato; saut 3 minutes or until tender.
  5. Add artichoke; cook 2 minutes.
  6. Add oregano, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
  7. Remove from heat, and set aside.
  8. Combine egg whites, whole eggs, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; stir with a whisk.
  9. Heat a small nonstick skillet over medium-high heat.
  10. 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.

Nutrition Facts

Calories240kcal
Protein30.68%
Fat37.67%
Carbs31.65%

Properties

Glycemic Index
87.88
Glycemic Load
12.64
Inflammation Score
-6
Nutrition Score
13.336521801741%

Flavonoids

Luteolin
0.06mg
Isorhamnetin
1mg
Kaempferol
0.13mg
Myricetin
0.01mg
Quercetin
4.08mg

Nutrients percent of daily need

Calories:239.58kcal
11.98%
Fat:9.98g
15.35%
Saturated Fat:3.95g
24.67%
Carbohydrates:18.87g
6.29%
Net Carbohydrates:17.13g
6.23%
Sugar:2.56g
2.85%
Cholesterol:192.52mg
64.17%
Sodium:536.3mg
23.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.29g
36.58%
Selenium:29.41µg
42.01%
Vitamin B2:0.61mg
36.11%
Vitamin B6:0.47mg
23.44%
Vitamin C:18.23mg
22.1%
Phosphorus:200.55mg
20.06%
Potassium:586.94mg
16.77%
Vitamin A:710.23IU
14.2%
Vitamin B5:1.3mg
13.02%
Copper:0.26mg
12.77%
Folate:47.86µg
11.97%
Manganese:0.24mg
11.89%
Iron:2.05mg
11.38%
Magnesium:38.63mg
9.66%
Vitamin B12:0.53µg
8.86%
Vitamin B1:0.12mg
7.78%
Zinc:1.1mg
7.35%
Vitamin D:1.06µg
7.04%
Calcium:70.07mg
7.01%
Fiber:1.73g
6.94%
Vitamin E:1mg
6.67%
Vitamin B3:1.16mg
5.82%
Vitamin K:4.08µg
3.89%
Source:My Recipes