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6 eggs

2 tsp parsley, finely chopped

Salt and pepper

1 tsp olive oil

1 tsp butter, plus more for greasing the pan

2 small onions, thinly sliced

1/2 bunch spinach, roughly chopped

1/3 cup sundried tomatoes, packed in oil, sliced

1 cup artichoke hearts, roughly chopped or broken up with your hands

1 cup grated cheese, such as Swiss (we used Kenny’s Kentucky Moon)


Whisk the eggs and parsley in a bowl with a pinch each of salt and pepper. Heat the olive oil and butter in a skillet over medium heat and sauté the onions until soft and caramelized, about 10-14 minutes. Add the spinach, sundried tomatoes, and artichoke hearts, and cook to wilt the spinach. Remove from heat and set aside. Heat a nonstick pan over medium heat and add butter to melt. Add half of the egg mixture to the pan and use a spatula to gently stir and lift cooked portions of the egg towards the center of the pan, swirling the pan to fill in the voids with the uncooked egg mixture. Once the eggs are set on the bottom, cover the pan with a lid to set the top of the eggs until no longer wet and runny. Spread a scoop of the vegetable mixture over half of the pan and top with cheese. Gently fold the omelet over with a spatula and slide onto a plate to serve. Repeat with remaining egg mixture to make a second omelet.

Aired on 2/12/2017