This is a typically Niçois omelet. Best in springtime and eaten warm.
Prepare the artichoke hearts: Remove and discard the leaves and the fuzzy choke, and cut the hearts into
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 artichoke hearts and spinach. Cook for about 5 minutes (see Basic Omelet-Making Procedure), turn it over and cook for about 3 minutes. Sprinkle with a little olive oil and basil or parsley before serving.
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