The tasty artichoke omelet is the perfect dinner saver because it is quick and easy to make.
Very tasty and also perfect to serve at a buffet, the omelet is one of those dishes that my mother often prepared, especially in the evening.
Preparing it does not require great culinary skills. The only important step for a successful result is being able to flip it without causing any mishaps, especially if we are not adept at flipping.
However, there are some tips that guarantee success: grease the pan well, let the eggs set well in the first few minutes over medium heat, and above all use a flat plate or a lid without grooves to easily flip it and let it slide to continue cooking.
I, who have had wrist problems in recent years, to avoid accidental spills, if I am alone at home, use small pans that are easy to flip; otherwise, I ask my husband’s help.
Returning to the tasty artichoke omelet, I already anticipate that it can be made with both fresh and frozen artichokes, which I find very convenient and practical to use because they are already cleaned and sliced.
Let’s go to the kitchen and prepare the fragrant and tasty artichoke omelet.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Gastronomy
- Seasonality: Fall, Winter
Ingredients
- Half package artichoke hearts (frozen)
- 5 eggs
- 4 tablespoons grated Parmesan cheese
- 7 oz rustic bread
- chopped parsley
- extra virgin olive oil
- fine salt
- pepper
Tools
- Pan
Steps
Heat the pan with a drizzle of oil and add the frozen artichokes. Cover and cook for about 7/8 minutes. Slightly salt at the end.
Meanwhile, soak the stale bread with water (or milk, if you prefer) and, once softened, mash it with a fork.
Pour the eggs, chopped parsley, and Parmesan into a container. Also add a pinch of salt and pepper and mix.
Squeeze the bread and add the artichokes; mix and pour the eggs.
Lightly grease the pan, let it heat and pour the mixture which will be slightly thick; then spread it in the pan. To ensure the seasoning cooks well, move the seasoning with a wooden spoon, then cover with a lid and cook for about 7/8 minutes.
With the help of a flat, rimless plate or a lid, flip the omelet and continue cooking for another 6/7 minutes. Move the omelet to a plate and serve hot or warm.
