Mediterranean Artichoke Omelet


Makes 1 serving


2 eggs, beaten
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


  1. In a small bowl, beat eggs well. Add cheese, stirring to mix. Set aside
  2. 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.
  3. 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.
  4. 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.

Nutritional Information

Sodium 1030 mg
Protein 21 g
Fiber 3 g
Carbohydrate 23 g
Cholesterol 429 mg
Saturated Fat 8 g
Total Fat 39 g
Calories from Fat 66 %
Calories 515

Dietary Exchange

Fat 7
Meat 2
Vegetable 4

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