Mushroom and artichoke omelette

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 6 eggs
• 2 1 spring onion (scallion)
• 3 350 g mushrooms
• 4 4 purples globe artichokes
• 5 4 tablespoons olive oil
• 6 3 tablespoons olive oil
• Total weight: 1,280 grams

Times:

Preparation	Cooking	Start to finish
37 min.	17 min.	54 min.

Step by step recipe

1	Beat the eggs Break 6 eggs, salt and pepper, then beat for 1 minute. Set aside.
2	Prepare the filling Peel 1 spring onion (scallion) and chop finely. Set aside.
3	Prepare 350 g mushrooms, and cut them into small pieces. Reserve.
4	Prepare 4 purples globe artichokes and cut into small pieces. Set aside.
5	Pour 4 tablespoons olive oil into a large frying pan on medium heat. When really hot, add the chopped onion. Salt and pepper, then cook for 1 minute without colouring.
6	Add the mushrooms and fry until lightly browned. Towards the end of cooking, add the artichokes. Transfer the filling onto a plate.
7	Cook the omelette Wipe the pan out quickly, pour in 3 tablespoons olive oil and put back on medium heat. When the oil is hot, pour in the beaten eggs. Use a wooden spatula or soft spatula to draw the egg from the edge of the omelette towards the centre.
8	When the omelette is about half cooked, tip the filling on top, turn down the heat, cover and leave to cook for 5 minutes.
9	To finish, allow the omelette to break up naturally as you fold the edges over towards the centre. Serve right away.

Remarks

As with all omelettes, do take care not to overcook it, or it will be too dry.

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