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Artichoke omelette with oregano

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Ingredients for 4 servings:

  • 240 g artichoke(s), from the jar
  • 2 tbsp olive oil
  • ½ bunch oregano
  • 4 tbsp black olives, pitted
  • 8 m.-sized eggs
  • 80 ml milk
  • 1 pinch(s) of salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

vegetarian

Preheat the oven to 200°C (top/bottom heat). Heat 1 tablespoon of oil in a large, ovenproof 28cm frying pan. Fry half of the artichokes on all sides for about 10 minutes. Meanwhile, pick off the oregano leaves, set some aside, and chop the rest. Finely chop the olives. Whisk the eggs with the milk, stir in the oregano and olives. Season with salt and pepper. Pour half of the egg mixture over the artichokes. Let the omelet set over low heat. Bake in the oven for about 10 minutes and keep warm. Prepare a second omelet as described above. Cut both omelets into pieces and garnish with oregano.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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