Ingredients for Artichoke Omelette
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How to Make Artichoke Omelette
- Melt 1 tablespoon of butter in a 12-inch nonstick skillet over medium heat. Add 1/2 cup chopped yellow onion and sauté for 5 minutes, until softened.
- In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Gently fold in 1/2 cup chopped artichoke hearts and 1/4 cup sliced Kalamata olives.
- Pour the egg mixture into the skillet with the sautéed onions. Cover and cook for 5-7 minutes, or until the bottom is set and the edges are lightly browned.
- Sprinkle 1/2 cup shredded Gruyere cheese (or your favorite cheese) over one half of the omelette.
- Using a spatula, gently fold the unfilled half of the omelette over the cheese.
- Continue cooking for 1-2 minutes, or until the cheese is melted and bubbly.
- Carefully slide the omelette onto a plate and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
11g
Fat
126g
Carbs
9g
