Baked Omelet with Artichokes Recipe

12:37 PM, May 7, 2013   |    comments
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Serves: 4
Preparation Time: 50 minutes


1 tsp macadamia nut oil

8 ounces baby spinach (fresh, washed and drained)

8 eggs

1 tbsp pesto sauce

1 dash tabasco sauce

1/2 cup asiago cheese (grated)

1/2 cup artichoke hearts, thinly sliced

1/2 cup sun-dried tomatoes, thinly sliced

2 tbsps pine nuts


  1. Preheat the.oven to 375°F
  2. Put oil in baking dish and place in oven for ten minutes. Steam spinach for about 7 minutes, draining well and chopping.
  3. Beat eggs with pesto and Tabasco. Stir in cheese, sun-dried tomatoes and artichokes.
  4. Pour half egg mixture into baking dish, sprinkle with some of the pine nuts. Bake for ten minutes at 325 degrees.
  5. Pour in remaining egg mixture over spinach and sprinkle with remaining pine nuts, bake for another 20 minutes.
  6. Slice and serve.

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