Spinach Artichoke Omelettes
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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.
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These homemade cheesy Spinach Artichoke Omelettes are a weekend brunch that is just as good as any restaurant brunch.
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INGREDIENTS
– Eggs – Olive Oil – Onion – Garlic
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Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
1
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Then stir in the stracciatella, and add in the lemon juice and spinach. Stir frequently until the spinach wilts.
2
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Next stir in the mozzarella, parmesan, and artichoke, and bring to a steady simmer, letting the mixture thicken for 2-3 minutes.
3
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Whisk the eggs together. Melt the butter in a skillet heated over medium low heat. Pour half of the whisked eggs into the skillet.
4
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