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Italian Artichoke Omelet


"This is an easy and very tasty Italian side dish for any pasta."
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26 m servings 420 cals
Original recipe yields 4 servings (1 large omelet)

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  • Prep

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  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.


  • 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 g fat; 16.8 g carbohydrates; 10.9 g protein; 232 mg cholesterol; 153 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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.