Spinach, Artichoke Heart, Fresh Basil & Cherry Tomato Omelet with a Drizzle of Balsamic Vinegar Reduction and Shaved Parmsan
Omelets are awesome because you can stuff them with almost anything- you just have to take a look in your fridge and pantry for some inspiration. They are also perfect if you’re a breakfast-for-dinner lover, like me. This omelet has artichoke hearts, cherry tomatoes, fresh basil, chopped spinach, and shaved Parmesan cheese. It is topped off with a drizzle of balsamic vinegar reduction, which I somehow had never made from scratch before. In fact, it was so easy to make that I foresee a lot more balsamic vinegar reduction in my future… especially on homemade pizzas!
Ingredients (for one omelet):
- 2 large eggs
- 2 tablespoons milk
- 1-2 leaves fresh basil
- ¼ cup chopped baby spinach
- 4 cherry tomatoes, halved
- 2 tablespoons chopped artichoke hearts
- 1 tablespoon shaved Parmesan cheese
- A pinch of salt and pepper
- Drizzle of balsamic vinegar reduction (you can buy it or make it from scratch using this recipe here)
- 1/2 teaspoon olive oil
- 1 teaspoon butter
Directions:
- Beat together eggs, milk, salt and pepper in a mixing bowl
- Have all your fillings all chopped and ready to go since the omelet will cook fairly quickly
- Heat pan on medium with olive oil and butter
- When pan is hot and butter is melted, pour in egg mixture. When the mixture starts to set around the edges, keep gently lifting the sides of the omelet up with a spatula and tilt the pan slightly towards that edge to allow still-liquid egg to flow underneath and set.
- When egg is completely set (but be sure not to overcook it and end up with a rubbery omelet), add in fillings and either fold the egg in half over itself or roll the omelet so all the fillings are contained inside.
- Serve with a drizzle of balsamic vinegar reduction and a little extra shaved Parmesan cheese.