Omelet with Spinach, Artichokes & Gouda
A small practice in slowing down.
Whisk. Pour. Wait. Fold. Drizzle.
Cooking can be meditation when we let it be.
Ingredients
(Yields 1 omelet)
2 large eggs
2 tablespoons milk (almond milk optional)
Sea salt and freshly ground pepper
1 tablespoon olive oil
¼ cup marinated artichokes, quartered
Handful of baby spinach
2 oz gouda cheese, shredded
2 tablespoons honey, for drizzling (sugar-free optional)
Fresh blueberries, for garnish
Directions
In a medium bowl, whisk together the eggs, milk, and a pinch of salt and pepper until combined.
Heat the olive oil in a pan over medium heat. Pour in the egg mixture, tilting the pan to distribute evenly. Cook without stirring until the top begins to set, about 3 minutes.
Flip and add the artichokes, spinach, and gouda to one side of the omelet. Cook for 2–3 minutes, until the cheese begins to melt.
Gently fold the empty side of the omelet over the filling and remove from pan.
Drizzle with honey and finish with fresh spinach and blueberries before serving.
