Skip to main content New<> this month
Get the Allrecipes magazine

Italian Artichoke Omelet

Rated as 3 out of 5 Stars
25

"This is an easy and very tasty Italian side dish for any pasta."
Added to shopping list. Go to shopping list.

Ingredients

26 m servings 420
Original recipe yields 4 servings (1 large omelet)

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of olive oil. The actual amount consumed will vary.

Nutrition Facts


Per Serving: 420 calories; 34.6 16.8 10.9 232 153 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I'm usually pretty liberal with my reviews but this omelet is missing something. Maybe adding additional veggies would work. Made this for breakfast. Don't think pasta would help.