Make sure you have all these ingredients on hand to make this yummy Artichoke Sundried Tomato Omelette with some nice gooey mozzarella cheese!
Omelettes are not as hard to make as you think. It takes a little practice and confidence building but hey, as the saying goes, you do have to break a few eggs to make one!
This makes 2 omelettes but single friends, you can easily make this for yourself!
Here's what you'll need:
6 sundried tomato halves
4 artichoke heart halves
1 C shredded mozzarella cheese*
Butter for cooking (not shown)
|Cover your dried tomatoes with boiling water to rehydrate.|
This should take about 20 mintes.
You can do this the night before & just leave it in the liquid.
|For EACH omelette, chop 2 artichoke halves |
and 3 sundried tomato halves.
TIP: I recommend using canned artichokes.
Jarred marinated ones tend to be too acidic even if rinsed.
|Beat 2 eggs for about a minute to incorporate some air.|
How do you like my action shot!
|On medium high heat... |
Melt about a T of butter in a non-stick pan.
Make sure the whole surface is covered.
The base of my pan measures 7 inches (28 cm)
|Pour eggs into hot butter.|
Note how it starts to cook at the edges.
This is where you need to stay on top of it.
|With your spatula, |
starting at one end, fold over...
|Keep coaxing under the omelette toward the other edge.|
|Tilt the pan & with your spatula roll onto the serving plate.|
|Serve with toast of your choice!|
What a simple but yummy Artichoke Sundried Tomato Omelette to make your Sunday morning breakfast special!
Oh wait... I have another one to make -- yikes!