Artichoke Omelette

By Organic1der

Artichoke Omelette
  • 2 teaspoons olive oil

  • 1 cup artichoke hearts

  • 1 cup sliced mushrooms

  • 2 Tablespoons tomato paste

  • 1/4 cup water

  • 1 garlic clove, minced

  • dash red pepper

  • salt and pepper to taste

  • 1 Tablespoon low-calorie margarine

  • 8 eggs, well beaten

  1. 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.)

  2. Turn out into a bowl and keep warm. Melt margarine in the same skillet. Add the eggs and cook until firm.

  3. Turn out onto a heated platter. Top with the artichoke mixture; fold in half. Serve hot.

Nutritional Facts


breakfast eggs artichoke ultra-low-carb vitamin d vitamin c stovetop anti inflammatory gluten free dairy free

3 replies

Pomelow 2012-07-18 10:25:53 -0500 Report

Try making this in muffin cups and baking. You have portion control and a quick breakfast for a week.

Caroltoo 2012-02-08 08:43:50 -0600 Report

Look at the nutritional information in the box on the upper right of the recipe page. It tells you the number of servings — in this case, it serves 8 per the recipe.