White plate with an omelette filled with spinach, artichokes and cheese.

Spinach, Artichoke and Asiago Omelette

This comes from a really tasty dip I had a while back. It’s like a classic spinach-artichoke dip but with more depth and a bit of a nutty flavour from the asiago.

Don’t go wild and crazy with this one and try to roast your own artichokes. The jarred variety work perfectly well.

And asiago is one of the harder cheeses — like parmesan — so it should stay good in your fridge for a long time. It’s a nice one to have on hand at all times.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Butter
  • 1 tsp Onion, finely chopped
  • 1/4 cup Spinach (after cooking — roughly 12 bags fresh, at least that’s how it feel sometimes)
  • 2 tbsp Artichoke Hearts, roughly chopped
  • 2 tbsp Asiago, grated (plus more for serving)
  • 1 clove Garlic, cut in half
  • 1 Egg, beaten
  • Salt and Pepper, to taste
  1. Melt butter over medium heat. Add onions and cook until translucent. Add spinach and continue cooking until wilted.
  2. Toss in artichokes and asiago, stir and season with salt and pepper.
  3. Remove from heat and set aside.
  4. In a clean pan over medium-low, melt butter. Add egg and cook until egg begins to set.
  5. Top with spinach and artichoke mixture and continue cooking until desired doneness.
  6. Fold in preferred style, grate a little more asiago over top, and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *