Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
10 mins
cook:
16 mins
total:
26 mins
Servings:
4
Yield:
1 large omelet
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dust artichoke hearts with flour, shaking off any excess.

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  • 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.

  • Whisk eggs lightly in a bowl; season with salt and pepper.

  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of olive oil. The actual amount consumed will vary.

Nutrition Facts

420 calories; protein 10.9g; carbohydrates 16.8g; fat 34.6g; cholesterol 232.5mg; sodium 152.9mg. Full Nutrition
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