How to use:
Delicious artichoke cream for appetizers rich in flavor and creaminess. Ideal for enriching omelettes. Perfect as a condiment for grilled vegetables, roast potatoes and salads.
Artichoke Cream Omelette
Ingredients:
- 4 eggs
- 100g of artichoke cream
- 2 tablespoons of milk
- 2 tablespoons extra virgin olive oil or butter
- 50g cheese (such as Parmigiano Reggiano or pecorino), grated
- Salt and Pepper To Taste
- Chopped fresh parsley (for garnish)
Method:
Preparation of the egg mixture:
In a bowl, beat the eggs with the milk, a pinch of salt and a sprinkling of pepper until you obtain a smooth mixture.
Cooking the omelette:
Heat extra virgin olive oil or butter in a nonstick skillet over medium heat.
Pour the egg mixture into the pan and cook without stirring for about 2-3 minutes, until the edges start to firm up.
Adding the artichoke cream:
Distribute the artichoke cream evenly over the surface of the eggs. (alternatively, the artichoke cream can also be mixed directly into the eggs when they are beaten)
Sprinkle with grated cheese.
Closing and final cooking:
Using a spatula, gently lift one side of the omelette and fold it over the other side, covering the artichoke cream filling.
Cook for another 2-3 minutes, until the cheese is melted and the omelet is fully cooked.
Service:
Transfer the omelette to a serving plate.
Garnish with chopped fresh parsley.
Serve immediately, accompanying the omelette with a simple green salad or toasted bread.
Preparation time:
- Preparation: 5 minutes
- Cooking: 10 minutes
Portions:
This artichoke cream omelette is a quick and delicious dish, perfect for a hearty breakfast, brunch or light dinner. Enjoy your meal!
