Italian Artichoke Omelet

1. 1

   Dust artichoke hearts with flour, shaking off any excess.

2. 2

   Heat 6 tablespoons olive oil in a large skillet over high heat. Saute artichokes, stirring often, until lightly browned, about 8 minutes. Drain on paper towels. Discard oil.

3. 3

   Whisk eggs lightly in a bowl; season with salt and pepper.

4. 4

   Heat remaining 2 tablespoons olive oil in the skillet. Arrange artichokes in the skillet. Pour eggs over artichokes. Cook until lightly browned, 4 to 5 minutes. Flip omelet carefully and continue cooking until firm and lightly browned on second side, about 4 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.