Omelette Panachée

Name: Omelette Panachée (Mixed Vegetable Omelet)
Cuisine: France
Ingredients: 2 tablespoons chopped parsley or basil; 8 eggs, beaten with a fork; 8 eggs, beaten with a fork; ¼ cup blanched and drained chopped spinach (fresh or frozen); 2 tablespoons olive oil; 2 tablespoons chopped parsley or basil; ¼ cup cooked peas (fresh or frozen); pepper; salt; 4 artichokes (use only the hearts)

Mixed Vegetable Omelet

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a typically Niçois omelet. Best in springtime and eaten warm.

Ingredients

4 artichokes (use only the hearts)
2 tablespoons olive oil
¼ cup bla

Europe
France
Dinner
Gluten-free
Vegetarian

Method

Prepare the artichoke hearts: Remove and discard the leaves and the fuzzy choke, and cut the hearts into ¼-inch slices.

Heat the olive oil in the frying pan and add the artichoke hearts and the spinach. Add to the eggs in a bowl the salt, pepper, and peas. Pour the egg-peas mixture over the art