TORTINO DI CARCIOFI – Baked Artichoke Heart Omelet
Ingredients
4 eggs
½ tsp salt
2 tbsp. extra-virgin olive oil
1 cup frozen artichoke hearts (about ½ of a 9-ounce package), defrosted and cut lengthwise in quarters
Preheat the oven to 400º Farenheit.
In a small bowl, beat the eggs and salt with a whisk or rotary beater until they are frothy and well combined. Set them aside.
Heat the oil in an 8 to 10 inch skillet. Drop in the artichoke hearts and cook them over moderate heat, stirring frequently, for 5 minutes, or until they are golden brown.
Spray a 1-quart shallow baking-and-serving dish with an olive oil or canola oil spray to completely coat the dish.
Spread the artichoke hearts over the bottom of the 1-quart shallow baking-and-serving dish and pour the beaten eggs over them.
Bake in the upper third of the oven for 15 minutes, or until the omelet is firm and a knife inserted in its center comes out clean.
Serve the tortino at once.
Serves 4
Preparation and Cooking Time: 25 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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