Spinach Artichoke Omelet, Gluten Free*
Ingredients
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Eggs, whole, raw, fresh -- 2 each
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Virgin Olive oil -- 1 tbsp
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Mushrooms, white, raw, thinly sliced -- 1 oz
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Tomatoes, house made or purchased, roasted -- 1 oz
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Stouffer's Spinach Artichoke Dip Gluten Free (Pouch) 4 x 64 ounces, hot -- 2 oz
Preparation
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1Heat a non-stick pan and add the olive oil.
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2Sauté the mushrooms and tomatoes for 1 minute.
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3Scramble the raw eggs, add to the pan.
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4Cook to form an omelet, flip and then fill the center of the omelet with the Spinach Artichoke Dip.
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5Once eggs are fully cooked, slide omelet onto a plate and serve immediately.
Note:
*When using Gluten Free ingredients, recipes, and proper back of house procedures.
Components
