Makes 1 serving
|1||tablespoon grated Parmesan|
|2||tablespoon olive oil|
|3||canned, drained, water-packed artichoke bottoms, diced|
|1/2||teaspoon crushed or minced garlic|
|1||ounce (about 2 pieces) roasted, drained red bell peppers, diced|
|1||tablespoon tomato salsa|
- In a small bowl, beat eggs well. Add cheese, stirring to mix. Set aside
- Heat oil in a 10-inch, nonstick skillet and over medium-high heat. When pan is hot, add artichoke bottoms; cook and stir 2 to 3 minutes or until artichoke begins to brown. Add bell peppers and cook, stirring, about 2 minutes more, until liquid has evaporated and peppers are beginning to brown. Add garlic and stir about 30 seconds. With a rubber spatula, transfer artichoke pepper mixture to a small plate; keep warm.
- Return the skillet to the heat. When pan is hot, add egg-Parmesan mixture, tilting pan and lifting eggs as they begin to set with spatula to allow uncooked portions to flow underneath the omelet. Cook 1 or 2 minutes, until omelet is almost set. Spoon reserved artichoke-pepper mixture onto half of the omelet. With a spatula, carefully fold omelet in half to cover filling. Let cook 2 minutes more or until set.
- To serve, top with salsa.
Raw eggs will turn green if combined with raw artichokes, thanks to a chemical reaction between the two foods, but cooking the artichokes separately and then folding them into the eggs will prevent that.
|Saturated Fat||8 g|
|Total Fat||39 g|
|Calories from Fat||66 %|
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