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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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/04/2017
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. Read More
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