Italian Artichoke Omelet Recipes

Steps:

• If using fresh artichokes, steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. Thaw frozen artichokes as directed, and drain off any liquid in the bowl.
• Beat the eggs in a medium bowl. Whisk in the milk, about 1/2 teaspoon salt and freshly ground pepper to taste.
• Heat the oil over medium-high heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, and cook for another 30 seconds to a minute until fragrant. Stir in the herbs, and season with salt and pepper. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula in your other hand, so that the eggs run underneath during the few minutes of cooking.
• Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan so that the bottom doesn't burn. Instead it should turn a deep golden brown. Meanwhile, heat the broiler.
• Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. (It should brown slightly, and it will puff under the broiler.) Remove from the heat and immediately sprinkle on the Parmesan or pecorino. Serve hot, warm or room temperature.

Steps:

• Spread salsa in a greased 9-in. deep-dish pie plate. Top with the artichoke hearts and cheese. In a bowl, whisk the eggs and sour cream. Pour over the cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, olives and chives if desired.

Steps:

• Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour eggs into hot skillet; eggs will bubble and firm immediately.
• Lift cooked edges of the omelet with a rubber spatula and tilt the skillet so that the uncooked egg runs underneath the lifted edge. Continue cooking, lifting edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes total cooking time; remove from heat. Spread out any runny egg evenly on the top of the omelet with a rubber spatula.
• Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over the cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded side down, onto a plate. Top with remaining chives.

Steps:

• Saute onions in butter in 12 inch fry pan.
• Beat eggs in bowl with artichoke hearts, olives, milk, salt and pepper.
• Pour mixture over onions in pan and cover.
• Cook over medium heat until the bottom of the omelette is golden brown, carefully lift edge with spatula to check.
• Lay cheese over half of omelette.
• Flip other half of omelette over cheese half.
• Wait about 1 minute.
• Slide out of pan and serve hot.

Steps:

• In an 8-inch nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm.
• In the same skillet, melt remaining butter.
• In a bowl, beat eggs, water, salt, and pepper.
• Pour into the skillet; cook over medium heat.
• As eggs set, lift edges, letting uncooked portion flow underneath.
• When eggs are nearly set, spoon vegetable mixture over half of the omelet; sprinkle with cheese.
• Fold omelet in half over filling.
• Cover and cook for 1-2 minutes or until cheese is melted.
• Meanwhile, for sauce, melt butter in a small saucepan over medium heat.
• Add remaining ingredients.
• Cook and stir for 5 minutes or until heated through.
• Serve over omelet.

Steps:

• Dust artichoke hearts with flour, shaking off any excess.
• 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.
• Whisk eggs lightly in a bowl; season with salt and pepper.
• 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.