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Instructions |
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1.
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This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through.
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2.
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Prepare artichokes (see recipe for Young Artichokes and Fava Beans Stewed in Olive Oil) and cut them into 1/2-inch cubes.
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3.
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Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium heat. Add the garlic and saute until translucent, 2 to 3 minutes. Reduce heat slightly and add the artichoke cubes; saute until tender, about 10 minutes, stirring often. Add the grated potatoes and cook for another 5 minutes. Add the eggs, salt, pepper and herbs.
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4.
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To set the eggs, let them cook for 2 or 3 minutes, without stirring, then lift the set edges and tilt the skillet slightly to let the uncooked egg run underneath. Repeat until the egg is set.
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5.
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Serve hot or cold, cut into wedges.
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Serves 4.
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PER SERVING: 335 calories, 18 g protein, 31 g carbohydrate, 18 g fat (4 g saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber.
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From the San Francisco Chronicle, 4/23/93.
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Posted by Stephen Ceideberg; May 11 1993.
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