Artichoke Omelette

Name: Artichoke Omelette
Cuisine: Italian
Ingredients: 2 tablespoons finely chopped fresh parsley leaves; 3 large eggs; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 3 medium-size canned artichoke bottoms, finely chopped, or fresh artichokes, trimmed to their bottoms (see page 64), cooked until tender, and finely chopped; 3 medium-size canned artichoke bottoms, finely chopped, or fresh artichokes, trimmed to their bottoms (see page 64), cooked until tender, and finely chopped; 1 garlic clove, finely chopped; 1 tablespoon freshly grated Parmigiano-Reggiano cheese; 1 tablespoon extra-virgin olive oil

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

You can use canned artichokes for convenience, but this omelette is particularly nice when you use fresh artichokes. For instructions on how to trim artichokes to their bottoms.

Ingredients

3 large eggs
2 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper to taste

Europe
Italy
Starter
Gluten-free
Vegetarian

Method

In a medium-size bowl, beat the eggs and parsley together and season with salt and pepper. Add the artichokes, garlic, and cheese and beat well.
In an 8-inch nonstick skillet or omelette pan, heat the olive oil over medium heat, then pour in the egg mixture and shake the pan while it sets, about 1 minute. Fold the omelette over with a metal spatula and cook ano