Italian Artichoke Omelet So Tasty

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Italian Artichoke Omelet

"This is an smooth and very tasty Italian aspect dish for any pasta."

Ingredients :

16 frozen artichoke hearts, thawed
half cup all-cause flour
1/2 cup extra-virgin olive oil, divided
five eggs
salt and freshly floor black pepper to flavor

Instructions :

Prep : 10M	Cook : 4M	Ready in : 26M

Dust artichoke hearts with flour, shaking off any excess.
Heat 6 tablespoons olive oil in a large skillet over excessive heat. Saute artichokes, stirring often, till lightly browned, about 8 mins. Drain on paper towels. Discard oil.
Whisk eggs gently in a bowl; season with salt and pepper.
Heat ultimate 2 tablespoons olive oil in the skillet. Arrange artichokes within the skillet. Pour eggs over artichokes. Cook until lightly browned, four to 5 mins. Flip omelet cautiously and hold cooking until firm and lightly browned on 2d facet, about four minutes greater.

Notes :

Nutrition statistics for this recipe includes the whole amount of olive oil. The real amount consumed will range.

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