Arugula & Artichoke Omelette

This Mediterranean inspired omelette makes a quick and tasty breakfast for two.

  • Prep time: 5 min
  • Makes: 2 servings
  • Cook time: 5 min

Nutritional Information

PER SERVING (1/2 omelette)

  • Serving Size
    1/2 omelette
  • Calories
  • Fat
    19 g
  • Saturated Fat
    8 g
  • Cholesterol
    471 mg
  • Carbohydrates
    7 g
  • Fibre
    1 g
  • Sugars
    0 g
  • Protein
    25 g
  • Sodium
    525 mg
  • Potassium*
    279 mg
  • Calcium
    348 mg
  • Iron
    4.5 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1 tsp / 5 ml canola oil
1 cup / 250 g Egg Creations Whole Eggs Original, well shaken
1 garlic, minced
pinch each salt and pepper
1/2 cup / 125 ml shredded part-skim mozzarella cheese
1 cup / 250 ml baby arugula leaves
1/4 cup / 50 ml diced marinated artichoke hearts
2 tbsp / 30 ml finely chopped sun-dried tomatoes


  1. Brush a large, nonstick skillet with oil and set over medium heat. Whisk the egg with the garlic, salt and pepper.

  2. Pour the eggs into the skillet and cook, without stirring for 1 minute. Stir once; redistribute egg evenly in the skillet and cover. Cook for 2 minutes or until just set on the bottom but still slightly moist on top. Reduce heat to low.

  3. Sprinkle one side with cheese, arugula, artichokes and sundried tomatoes. Fold over to enclose and cook for an additional 1 to 2 minutes or until cheese is melted. Makes 2 servings (recipe doubles easily).


  1. Replace the mozzarella with crumbled feta or goat cheese.

  2. Add a little lemon zest to the omelet for a little extra zing.

This recipe was made with:

Egg Creations Whole Eggs Original

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

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