It is the time of year when staying inside all day on Sunday, and cooking brunch at home is far more appealing than going out in the cold. These homemade cheesy Spinach Artichoke Omelettes are a weekend brunch that is just as good as any restaurant brunch.
This Spinach Artichoke Omelette is filled with chopped artichoke hearts, sautéed white onion, garlic, and spinach, and Italian stracciatella cheese.
Stracciatella is a confusing word. The Italian word can be used to refer to three very different foods. You are probably familiar with stracciatella gelato, which is chocolate chip gelato. Stracciatella soup is an egg drop soup. And then there is stracciatella di bufala, an Italian cheese and you are probably familiar with since it is the filling inside bufala mozzarella.
I was thrilled to discover that my grocery store sells tubs of stracciatella di bufala. This cheese is comprised of shredded cheese in a thick cream, the consistency is similar to cottage cheese. Stracciatella has a rich buttery cheesy flavor. It is softer than other soft cheeses because it is part liquid, for this reason it is sold in tubs. If you are unable to find stracciatella, you can use a ball of burrata.
To prepare these spinach and artichoke omelettes, I stared by sautéing some white onion and garlic. Next I added the spinach and the stracciatella. The spinach wilted as the stracciatella melted.
Next I added the artichokes, and a touch of parmesan and mozzarella. Once that was incorporated I let the mixture simmer and thicken. The secret to a really flavorful spinach artichoke filling is to cook the mixture until the cheese is slightly toasted. It adds a richer flavor.
You will keep the spinach artichoke filling warm while you cook the omelettes, and then you will scoop the filling into the center before folding the omelettes in half.
I served the omelettes with garlic bread, it perfectly complements the spinach artichoke omelettes.
How to make Spinach Artichoke Omelettes:
- 3 Large Eggs
- 1 teaspoons Olive Oil
- 1/4 cup finely chopped White Onion
- 1 cloves of Garlic, minced
- 1/4 cup Stracciatella
- 1 teaspoons Fresh Lemon Juice
- 1/2 pound Spinach
- 1 tablespoons shredded Mozzarella
- 1 teaspoon grated Parmesan
- 1/4 cup chopped Artichoke
- 1 teaspoon Butter
Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
Then stir in the stracciatella, and add in the lemon juice and spinach. Stir frequently until the spinach wilts.
Next stir in the mozzarella, parmesan, and artichoke, and bring to a steady simmer, letting the mixture thicken for 2-3 minutes.
Whisk the eggs together. Melt the butter in a skillet heated over medium low heat. Pour half of the whisked eggs into the skillet. Move the eggs around the pan so that they are at an equal level and just hitting the edges of the skillet. Then cover the skillet and wait.
After about 3-4 minutes the egg on the top surface of the omelet should be setting up. At this point add spread have of the cheesy artichoke spinach mixture over the top of the eggs.
Once the egg has fully set, run a rubber spatula around the edge of the omelet. Then fold one side of the omelet over.
Carefully remove the omelet from the skillet, and place it on a plate. I garnished with a touch of pesto and a dollop of stracciatella.
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