Artichoke Omelettes

From: Better Homes and Gardens

Try this vegetarian egg, cheese, and artichoke dish that's low in calories and fat. If you don't have a 12-inch skillet, use an 8-inch nonstick skillet to make two smaller omelets.

Servings: 2 servings

Total: 25 mins

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Ingredients

1 6-ounce jar marinated artichoke hearts

1/2 cup thin wedges red or yellow onion

1/2 of a green sweet pepper, cut in bite-size strips (1/2 cup)

2 ounces cooked boneless ham, cut into 1/2-inch pieces (1/3 cup)

4 eggs

1/4 cup water

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon butter

Directions

1. Drain artichoke hearts, reserving 2 tablespoons of the liquid. In a bowl combine artichoke hearts, onion, sweet pepper, and ham; toss with the reserved liquid. Heat a skillet over medium-high heat. Add artichoke mixture to skillet. Cook and stir about 6 minutes or until ham and vegetables begin to char. Remove from heat; set aside.

2. Meanwhile in a bowl combine eggs, water, salt, and pepper. Beat mixture with a fork or rotary beater until frothy. Heat a 12-inch nonstick skillet with flared sides over medium-high heat. Add butter to skillet; melt, swirling to coat pan. Add egg mixture; reduce heat to medium. Stir egg mixture gently but continuously until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook 30 to 60 seconds more or until egg is set but shiny.

3. Spoon filling mixture onto one half of the omelet. With a spatula, lift and fold opposite side over filling. Invert onto a serving plate. Gently cut in two. Makes 2 servings.