Artichoke omelette

Name: Artichoke omelette
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Shallots; 1 can(s) (425 ml) Artichoke bottoms; 20 g Butter or margarine; 4 Stem(s) Tarragon; 50 g Parmesan cheese; 8 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Shallots
1 can(s) (425 ml) Artichoke bottoms
20 g Butter or margarine
4 Stem(s) Tarragon
50 g Parmesan cheese
8 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and chop the shallots. Drain artichoke bottoms and cut into strips. Heat the fat in an ovenproof pan. Sauté the artichokes for about 6-7 minutes. Fry the shallots for the last 2-3 minutes, stirring several times
2
Wash the tarragon, shake dry and pluck the leaves. Slice the parmesan. Whisk the eggs in a bowl. Season with salt and pepper and stir in the tarragon leaves
3
Pour egg mixture into the pan, cover and heat over a high heat for 1-2 minutes. Sprinkle Parmesan shavings on the omelette and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes. Serve hot or cold with a green salad
4
Preparation time 35-40 minutes