Author Notes: This is not the traditional omelette, it’s a fried egg mixture with vegetables. I vary the ingredients that can go from onions to aspargus, to spinach, artichoke hearts or baby zucchini. The onion one is the quickest and most simple but I had 2 artichoke hearts in the fridge so I added them to my omelette.. —Babette's Feast
sweet onions cut in thin wedges
artichoke hearts, cooked
tablespoons Extra Virgin Olive Oil
tablespoon parsley chopped finely for decoration
- Prepare the artichokes so you only have the very bottom and the first 1/2 inch of very tender leaves. Cook in boiling water with salt until tender. Cut in wedges.
- In a sautée pan where you will cook your omelette, warm the olive oil. Add the onion wedges, a bit of salt and cover with a lid. Cook for 10 minutes over medium low heat, mixing from time to time so onion doesn’t brown. Add the artichoke wedges and sautée for 2 minutes.
- Beat the eggs very well with the milk, season with salt and white pepper freshly ground.
- Pour the egg and milk in the sautée pan, mix to incorporate the onions in the egg mixture and allow to cook over very low heat. Use a plastic spatula to lift the sides, put the lid over the pan and invert the omelette on the lid.
- Add a tablespoon of olive oil to the pan. When hot, gently allow the omelette to slide back in the sautée pan by tilting the lid, and allow to cook on the othe side.
- Serve Immediately.