| |
Baked Artichoke Heart Omelet
(Tortino di Carciofi)
|
|
|
| What You Need: |
|
|
|
4 eggs
˝ teaspoon salt
2 tablespoons olive oil
1 cup frozen artichoke hearts (about half of a 9-ounce package), defrosted and cut lengthwise in quarters
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 400°F. 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 olive oil in an 8- to 10-inch enameled or stainless-steel skillet.
|
2. Drop in the artichoke hearts and cook them over moderate heat, stirring frequently, for 5 minutes, or until they are golden brown.
|
3. Spread the artichoke hearts over the bottom of a buttered 1-quart baking-and-serving dish and pour the beaten eggs over them.
|
4. 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 tortinoat once.
|
|
NOTE: In Italythis tortino is traditionally made with tiny artichokes. The whole artichokes are cleaned, trimmed and cooked in boiling water for about 15 minutes, or until tender, before they are sauteed.
|
|
| |
|
|
|
|
|
|
