INGREDIENTS: 

• 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

DIRECTIONS: 

• 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

• 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.