Looking for a dish that is as nutritious as it is light? An artichoke omelet is a great suggestion, perfect for preparing a rich, low-calorie dinner in minutes. Calcium, phosphorus, magnesium, potassium, vitamin C and B vitamins are just some of the nutrients that artichokes will provide you with, in addition to a good amount of fiber. In addition, the diuretic and cleansing properties of artichoke are well known. In an omelet, its rich composition is added to that of the egg, which is a natural source of high-value protein, so the artichoke omelet is a delicious way to take care of yourself. Everything is an advantage!
Sign up for the healthiest kitchen and learn how to make an omelette with artichokes by reading this oneHOWTO recipe. By following a few simple steps, you can enjoy an omelet with a mild and delicious flavor that is also full of good properties.
Steps to follow:
The first step in making this artichoke omelette recipe is to prepare the vegetables you will use. Cut the stems and tops off the artichokes (approximately 2 – 3 centimeters). In addition, you will need to peel them, that is, remove the outer, tougher and more fibrous leaves. The objective is keep only the artichoke hearts.
Once you have taken the inside of the vegetable, Cut each heart in half and remove the fluff which you will see inside because it could give a bitter taste to the tortilla. If the piece is large, you can give it a second cut so that it is finally divided into four smaller pieces.
Place the split artichokes in a container with a little water, a handful of coarse salt and lemon juice. Leave them for a couple of minutes and this way you will make them softer in taste and also prevent them from coming out.
While the artichokes are soaking, take the eggs out of the fridge for them to come to room temperature. Except, pour 2 – 3 spoons of olive oil in a non-stick panto make it easier for the tortilla not to stick to it.
As it heats up, Drain the artichokes very well and place them in a pan over medium heat. Stirring with a wooden spoon for 5 to 10 minutes, cover them and prevent them from getting cold in excess. When they get a little color, remove them from the fire.
shell and beat the eggs by adding salt and pepper for taste. with well beaten eggs add the artichokes poached while still hot or lukewarm in the same pot or pan as the eggs.
Wait a few seconds for the artichokes to integrate with the egg, then take back the pan where you fried the artichokes, add a few drops of oil (if necessary) and the hot pan but without smoking pour the beaten eggs with the chopped vegetables.
In two or three minutes the artichoke omelet will start to rise and take shape. when you see it edges begin to harden (solid), flip tortilla with the help of the lid of the pan and turning it completely. Wait a few seconds and turn it again so that it is fully cooked, for another minute. You already have it!
If you enjoyed this artichoke omelette recipe and want to take advantage of the season, don’t hesitate to try these recipes on how to make artichoke flowers and how to make an artichoke salad. Also, if you like purees and creams, this recipe on How to make artichoke cream is ideal, simple and delicious.
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- The delicious artichoke omelet accepts a few additional ingredients with which you can give it your own personal touch. You can add, for example, finely chopped garlic and some parsley when sautéing the vegetables in the pan and adding them to the beaten egg. Another idea? Pour a tablespoon of heavy cream into the beaten egg and you have an incredibly soft and creamy artichoke omelette.
- This recipe is perfect for a light dinner and if you want to reduce the calories even more, don’t forget that by placing the roasted artichokes on absorbent paper for a few seconds before adding to the beaten egg, you will eliminate the oil. excessive.
- When preparing artichokes, don’t throw away what you won’t use, because the tougher leaves and stems can make an excellent soup, ideal for cleansing the body.