Artichoke Omelet Redux
Ingredients
- 1 tablespoon olive oil
- 2 cooked artichoke hearts quartered
- Pinch of salt sea salt or kosher salt
- 2 large eggs at room temperature
- 1 teaspoon finely chopped fresh parsley
Instructions
Sauté the Artichoke Hearts:
- Heat olive oil in a 6-inch skillet over medium heat.
- Add the quartered artichoke hearts and sauté, stirring occasionally, until they turn lightly golden, approximately 2-4 minutes.
- Season with a pinch of salt.
- Once done, transfer the artichokes to a small bowl and let them cool, while reserving the oil in the skillet.
Prepare the Egg Mixture:
- In a small bowl, lightly beat the eggs using a fork.
- Season with a touch of salt.
- Stir in the cooled artichokes and let the mixture sit for about 5 minutes to infuse flavors.
Cook the Omelet:
- Reheat the reserved oil in the skillet over high heat.
- Pour the egg-artichoke mixture into the skillet, ensuring it spreads evenly.
- Cook until the eggs are mostly set but still slightly runny on top.
- Fold the omelet in half gently using a spatula and let it cook for a few more seconds.
- The omelet should stay tender and moist inside.
- Sprinkle the top of the omelet with finely chopped parsley for a fresh finish.
Serve:
- Serve the Josefa’s Artichoke Omelet hot, right from the skillet, for a delightful breakfast or light meal.
Nutritional Information
Calories: 230 kcal
