Artichoke Omelet

Chefanie Omelet with Artichoke and Pecorino Romano


  • 2 eggs 
  • 1/2 t salt, (1/4 t for eggs mixture, 1/4 t at the end) 
  • 1 T butter 
  • 1 long-stemmed artichoke, quartered - I love the canned artichokes from Sogno Toscano 
  • 1 T grated Pecorino Romano 
  • 1/4 t pepper


  • Whisk together eggs and 1/4 t salt 
  • Set small sauce pan over medium high heat and cover the whole bottom with butter
  • When the pan is hot enough that the eggs immediately cook, pour in the salty egg mixture 
  • Add in artichokes and pecorino romano
  • Lower the heat slightly
  • Continuously ensure the edges don't still to the pan with a non-stick spatula

How to make an artichoke omelet

  • When the omelet is no longer runny, sprinkle remaining salt and pepper 
  • Slide onto a plate, and serve immediately 

Serves 1. 10 minutes active time, 10 minutes total time.

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