Artichoke Omelette Recipe
Ingredients
2 tsp olive oil
1 cup artichoke hearts
1 cup mushrooms, sliced
2 tsp tomato paste
1/4 cup water
1 garlic clove, minced
Dash red pepper
Salt and pepper to taste
1 tsp low-calorie margarine
8 eggs, well beaten
Directions
Heat olive oil in a large skillet.
Cut artichoke hearts in half.
Saute artichoke hearts and mushrooms in oil until lightly cooked.
Stir in the tomato paste, water, garlic, red pepper, salt, and pepper.
Cook until mixture thickens. (If using canned artichoke hearts, add to mixture at the end; cook just enough to heat.) Turn out into a bowl and keep warm.
Melt margarine in the same skillet.
Add the eggs and cook until firm.
Turn out onto a heated platter.
Top with the artichoke mixture; fold in half.
Cut artichoke hearts in half.
Saute artichoke hearts and mushrooms in oil until lightly cooked.
Stir in the tomato paste, water, garlic, red pepper, salt, and pepper.
Cook until mixture thickens. (If using canned artichoke hearts, add to mixture at the end; cook just enough to heat.) Turn out into a bowl and keep warm.
Melt margarine in the same skillet.
Add the eggs and cook until firm.
Turn out onto a heated platter.
Top with the artichoke mixture; fold in half.
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