Artichoke Omelet With Fried Tomatoes – a delicious recipe with Tomatoes, u00bc, u00bc, u00bc, Eggs, Salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Slice the tomatoes fairly thick and coat with Italian breadcrumbs. Fry in butter until crispy and slightly caramelized.
2
Chop the artichoke hearts and crumble the feta cheese. Set aside.
3
Season the eggs with salt and pepper and whisk for a few seconds, then immediately pour into a medium heat skillet coated with melted butter. Turn the heat to high and shake the pan slightly until the eggs are nearly cooked. Add the artichoke hearts and the feta, let cook until the cheese starts to melt, then turn the omelet on itself. Let it sit in the pan for another 30 seconds or so.
4
Turn out onto a serving plate and serve with the fried tomatoes on the side.
122
kcal
Calories
7
g
Fat
5
g
Carbs
9
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: 3 whole Tomatoes, 1/4 cups Italian Bread Crumbs, 1/4 cups Coarsely Chopped Canned Artichoke Hearts, 1/4 cups Feta Cheese, and more.
Yes, Artichoke Omelet With Fried Tomatoes 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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