Italian Artichoke Omelet recipe

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Ingredients

16 frozen artichoke hearts, thawed
½ cup all-purpose flour
½ cup extra-virgin olive oil, divided
5 eggs
salt and freshly ground black pepper to taste

Nutrition Info

419.5 calories
carbohydrate: 16.8 g
cholesterol: 232.5 mg
fat: 34.6 g
fiber: 2.6 g
protein: 10.9 g
saturatedFat: 5.9 g
servingSize: -
sodium: 152.9 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dust artichoke hearts with flour, shaking off any excess.

  2. 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.

  3. Whisk eggs lightly in a bowl, season with salt and pepper.

  4. 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.

Recipe Yield

1 large omelet

Recipe Note

This is an easy and very tasty Italian side dish for any pasta.

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