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Omelet with artichokes

di Academia Barilla

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Omelet with artichokes
30 minutes




Ingredients for 4 people

8 artichokes
¼ cup extra virgin olive oil
8 eggs
salt to taste

Preparation 10 minutes preparation + 20 minutes cooking
1. Wash and trim the artichokes, removing the tips and the tough outer leaves

2. Cut the artichokes in half and remove any stringy filaments that may be inside the "head"

3. Slice the artichokes into thin strips

4. Heat a drizzle of extra virgin olive oil in a pan and sauté the artichokes over medium heat for 8-10 minutes, adding a pinch of salt

5. When the artichokes are cooked, in a bowl mix the sautéed artichokes with the beaten eggs

6. Adjust the salt

7. Pour into an oiled cake pan and bake in a preheated 350° oven for about 10/12 minutes

8. The more complete version of this recipe calls for the addition of stiffly beaten egg whites to the mix just before baking in the oven