Artichoke Hearts And Onion Omelette - Omelette Aux Oignons Et Coeurs D' Artichauts – a delicious recipe with eggs, milk, sweet onions, hearts, Olive Oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Prepare the artichokes so you only have the very bottom and the first 1/2 inch of very tender leaves. Cook in boiling water with salt until tender. Cut in wedges.
2
In a sautee pan where you will cook your omelette, warm the olive oil. Add the onion wedges, a bit of salt and cover with a lid. Cook for 10 minutes over medium low heat, mixing from time to time so onion doesn't brown. Add the artichoke wedges and sautee for 2 minutes.
3
Beat the eggs very well with the milk, season with salt and white pepper freshly ground.
4
Pour the egg and milk in the sautee pan, mix to incorporate the onions in the egg mixture and allow to cook over very low heat. Use a plastic spatula to lift the sides, put the lid over the pan and invert the omelette on the lid.
5
Add a tablespoon of olive oil to the pan. When hot, gently allow the omelette to slide back in the sautee pan by tilting the lid, and allow to cook on the othe side.
6
Serve Immediately.
384
kcal
Calories
31
g
Fat
7
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 eggs, 100 milliliters milk, 2 sweet onions cut in thin wedges, 2 artichoke hearts, cooked, and more.
Yes, Artichoke Hearts And Onion Omelette - Omelette Aux Oignons Et Coeurs D' Artichauts falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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