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Italian Artichoke Omelet |
"This is an easy and very tasty Italian side dish for any pasta."
Ingredients :
- 16 frozen artichoke hearts, thawed
- 1/2 cup all-purpose flour
- 1/2 cup extra-virgin olive oil, divided
- 5 eggs
- salt and freshly ground black pepper to taste
Instructions :
Prep : 10M | Cook : 4M | Ready in : 26M |
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- Dust artichoke hearts with flour, shaking off any excess.
- Heat 6 tablespoons olive oil in a large skillet over high heat. Saute artichokes, stirring often, until lightly browned, about 8 minutes. Drain on paper towels. Discard oil.
- Whisk eggs lightly in a bowl; season with salt and pepper.
- Heat remaining 2 tablespoons olive oil in the skillet. Arrange artichokes in the skillet. Pour eggs over artichokes. Cook until lightly browned, 4 to 5 minutes. Flip omelet carefully and continue cooking until firm and lightly browned on second side, about 4 minutes more.
Notes :
- Nutrition data for this recipe includes the full amount of olive oil. The actual amount consumed will vary.
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