This light and fluffy spinach artichoke omelet is ready in 3 minutes, thanks to OXO’s microwave omelet maker. If you have more time in the morning, it can also be made on the stovetop. It’s a pretty well known fact that I’m not a morning person. So when you tell me that I can make a hot, fluffy omelet and crispy bacon in less than 5 minutes, you know I’ll be intrigued.
OXO recently made that promise and asked me if I’d be interested in trying out some of their new products. Obviously, I couldn’t say no. They sent me their Microwave Omelet Maker, Microwave Bacon Crisper, Good Grips Pour-Over Coffee Maker, and Clarity Adjustable Temperature Kettle, and I used all four of them to make the spinach artichoke omelet, bacon, and coffee pictured here.
Here are my thoughts on the items they sent:
- The Clarity Kettle is definitely my favorite item received. Prior to receiving this kettle, I used a stovetop kettle that had a broken whistle. I was always left guessing when my water was ready, and it was pretty annoying. The Clarity Kettle was definitely an upgrade! It’s really intuitive to use, and you can select the exact temperature (between 170º and 212ºF) you want your water to be by spinning the knob on the front. There’s even a handy cheat sheet printed on the base of the kettle so you don’t need to memorize what temperatures work best for different teas or coffees. And once your water is heated, the kettle holds it at that temperature for 30 minutes – so your second drink is just as perfect as the first.
- The pour-over coffee maker is also right up my alley – you know how I feel about coffee! I use my Nespresso maker every morning, but recently I’ve been enjoying pour-overs on the weekend. I love that this gadget has a built in water tank so you don’t need to guess how much water you’re pouring in. The tank regulates the water distribution and distributes it evenly over the coffee grounds for an amazing cup of coffee. This is great for people like me who normally use a coffee system but want to have another option. For $15.99, you really can’t go wrong!
- At first I thought the Microwave Bacon Crisper was silly, but I actually like it a lot. It cooks your bacon really quickly, and you can make just a few pieces at at time, which is great for portion control. I didn’t think the bacon would crisp the way I like it, and was surprised that it did. The adjustable kickstand allows grease to drain into a built-in reservoir, so your bacon isn’t super greasy either. It reminds of of baked bacon, in a fraction of the time. My biggest complaint about this is that it’s pretty bulky, so it’s not easy to store.
- The Microwave Omelet Maker has a major nostalgia factor for me. We had a little microwave egg cooker when I was a kid, and I loved that thing! You won’t mistake a microwave omelet for one made on the stovetop, since it won’t brown the same way, but they’re decent for a quick breakfast. You can steak your vegetables right in the device before adding your eggs, and the folding design turns out perfect looking omelets every time.
3-Minute Spinach Artichoke Omelet
- 1/4 cup baby spinach
- 2 artichoke hearts, drained and chopped
- 2 large eggs
- 1 tablespoon water
- Salt and pepper
- 1 ounce part-skim mozzarella, shredded
To make the omelet in an OXO omelet maker:
- Spray the omelet maker with olive oil. Add the spinach and artichokes to the maker and clasp closed. Microwave on high for 30 seconds. Transfer the vegetables to a plate.
- Crack the eggs into the omelet maker. Add the water and whisk well to combine. Season with salt and pepper. Keeping the omelet maker open, microwave for 1 1/2 to 2 minutes, or until the center is set.
- Top the egg with the cooked vegetables and mozzarella cheese. Clasp the omelet maker closed and microwave for 30 seconds to melt the cheese. Serve immediately.
To make the omelet on the stovetop:
- In a small bowl, beat the eggs and water with a fork until well combined. Season with salt and pepper.
- Melt a pat of butter in an omelet pan set over medium to medium-low heat. Once the butter is melted, add the eggs to the pan. Once the eggs start to set, shake the pan back and forth, so the runny egg fills in any gaps or holes on the bottom. This will take 5-7 minutes.
- Once the egg has almost set, top half of the omelet with the spinach, artichokes, and cheese. Using a spatula, fold the omelet over the filling. Cook for another 30-40 seconds, or until the cheese is melted.
|Amount Per Serving||As Served|
|Calories 178 Calories from fat 121|
|% Daily Value|
|Total Fat 13||20%|
|Saturated Fat 4||20%|
|Dietary Fiber 2||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|