Spinach Artichoke Omelettes

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.

INGREDIENTS

– Eggs – Olive Oil – Onion – Garlic

Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

1

Then stir in the stracciatella, and add in the lemon juice and spinach. Stir frequently until the spinach wilts.

2

Next stir in the mozzarella, parmesan, and artichoke, and bring to a steady simmer, letting the mixture thicken for 2-3 minutes.

3

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

Swipe up for full recipe!