- 4 Artichokes
- 1 clove of Garlic
- 6 Eggs
- Salt and Pepper
- Olive Oil
Clean the artichokes, cut them in 4 parts and then into small slices. In a frying pan add 2 spoons of olive oil and a clove of garlic, after 2 minutes add the artichokes and cook them for around 15 minutes at low heat. When ready remove the clove of garlic from the pan.
In a bowl, break the eggs and beat them with salt and pepper.
Add the artichokes and mix.
In a non-stick pan of 20 cm, add a spoon of olive oil. When it is hot add the mixture of eggs and artichokes.
Cook it for 10-15 minutes until it is clotted, paying attention that the edges do not stick to the pan. Now it is time to flip the omelette. Take the pan off the heat, take a plate and put it on top of the pan, flip the pan in order to have the omelette on the plate. At this point slide the omelette in the pan and cook it for another 10 minutes.
It is possible to use courgettes, potatoes, asparagus or other vegetables instead of the artichokes.