Omelette with artichokes and mushrooms
Instructions
Clean the artichokes, depriving them of the stems and the toughest outer leaves, then cut two-thirds of height to remove the plugs.
Divide each artichoke in half, remove the Hay, and put it in a bowl of water acidulated with lemon juice.
When all artichokes are cleaned, drain, dry and reduce it into thin slices.
Clean the mushrooms and slice them up, and then let them Cook together with artichokes in a pan with oil, garlic and a pinch of salt, a medium heat for a few minutes, then lower the heat to a minimum and cooking ranges (takes about 15 minutes).
Break the eggs into a bowl, join the crumb of the bread, soaked in broth and squeezed, the grated cheese and oregano and beat with a fork until mixture is homogenous.
Pour into the pan with the mushrooms and artichokes, stir and let thicken for 4-5 minutes, then turn the omelet and cook for the same time on the other side.
Serve hot.
Ingredients and dosing for 4 persons
- 5 eggs
- 8 artichokes
- 150 g of cultivated mushrooms
- 2 tablespoons of grated parmesan cheese
- 1 clove of garlic
- 1/2 cup of olive oil
- 1 sprig of parsley
- 4 tablespoons of broth
- 2 sandwiches
- 1 pinch of oregano
- Salt
- Pepper
- 1 lemon