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Spinach Artichoke Omelet, Gluten Free*

  • 4 min
  • Easy
  • 1
  • Eggs, whole, raw, fresh -- 2 each
  • Virgin Olive oil -- 1 tbsp
  • Mushrooms, white, raw, thinly sliced -- 1 oz
  • Tomatoes, house made or purchased, roasted -- 1 oz
  • Stouffer's Spinach Artichoke Dip Gluten Free (Pouch) 4 x 64 ounces, hot -- 2 oz
Preparation
1
Heat a non-stick pan and add the olive oil.
2
Sauté the mushrooms and tomatoes for 1 minute.
3
Scramble the raw eggs, add to the pan.
4
Cook to form an omelet, flip and then fill the center of the omelet with the Spinach Artichoke Dip.
5
Once eggs are fully cooked, slide omelet onto a plate and serve immediately.
Note:

*When using Gluten Free ingredients, recipes, and proper back of house procedures.

Components