One day I was eating artichoke dip and had the inspiration that I could use the leftovers to make a kick-ass omelette. Silly me – there were no leftovers. For a long time I kept waiting for the day when I would actually have leftover artichoke dip… and then it finally occurred to me that I could make the omelette with artichoke dip ingredients, no leftovers necessary! It got the rave review, “I would pay $20 to eat this at a fancy restaurant”, and became part of my regular breakfast repertoire.
Guessipe
- 1/4 cup cheddar cheese, grated
- 1/4 cup parmesan cheese, grated
- 1/8 cup mayonnaise
- 1/2 can (7 oz) artichoke hearts, drained and chopped
- 1/8 tsp onion salt
- 1/8 tsp garlic powder
- 1/8 tsp cayenne
- 1/8 tsp pepper
- 4 eggs, whisked
- green onions, minced
Mix together all ingredients except the eggs.
Cook in a nonstick pan over medium heat until the cheese melts and begins to get crispy.
Pour the eggs over the top and continue to cook until the egg sets.
To serve, roll up the omelette in 2-inch intervals so you get yummy alternating layers of crispy dip and egg. Top with green onions.
