Italian Artichoke Omelet Recipe

Italian Artichoke Omelet Recipe

  • 16 frozen artichoke hearts, thawed
  • 1/2 cup all-purpose flour
  • 1/2 cup extra-virgin olive oil, divided
  • 5 eggs
  • salt and freshly ground black pepper to taste
  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.
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