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Navid: I usually don't cook with artichoke. This morning I saw a jar of artichoke hearts in the corner of my fridge and decided to see if I could make an omelette with them. For an Italian taste, I added Parmesan cheese and tomatoes to the omelette. You can also add some fresh basil to this dish (unfortunately, I didn't have any at home).
For the side dish, I decided to try Sara's roasted potatoes recipe. Instead of yam and nugget potatoes in her recipe, I used red potatoes. It turned out to be a delicious meal.
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Main Ingredients:
Onion: 1 small, chopped
Oil: 2.5 tbsp
Canned artichoke: 3/4 cup, chopped
Eggs: 3
Cherry tomatoes: 1/2 cup, chopped
Parmesan cheese: 1 tbsp, grated
Salt
Pepper
Directions:
1. Saute onions in 2 tbsp oil until tender.
2. Add tomatoes and saute for 5 minutes on medium-high heat. Set aside to cool.
3. Meanwhile, beat the eggs in a bowl. Season with salt and pepper.
4. Add chopped artichokes and grated Parmesan cheese to tomato and onion, and mix well.
5. Heat up a non-stick pan over a medium-high heat and add 0.5 tbsp oli. Transfer the mixture to the pan.
6. Pour the beaten eggs over them. Cover and cook for 5 minutes or until eggs are done.
Published on December 13, 2009
Last edited on April 25, 2010
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Servings
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2
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Easiness
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Intermediate
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Prep Time
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10 min
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Cook Time
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15 min
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Ready in
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25 min
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Recipe by
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3 Ratings
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