Ad

Nutrition: per serving

  • kcal275
  • fat21g
  • saturates8g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein19g
  • salt1g
    low

Method

  • step 1

    In a large bowl, lightly beat together the 5 egg yolks and 2 whole eggs. In a separate bowl, use an electric whisk to beat the egg whites until stiff. Add whites to the yolks and fold together carefully, keeping it light and fluffy. Fold in the artichokes, pepper, half the cheese, the basil, salt and pepper.

  • step 2

    Heat grill to high. Heat a medium non-stick frying pan over a medium heat. Add the butter and oil. When the butter has melted, add the omelette mixture and spread evenly. Cook until golden underneath, about 5 mins. Scatter over remaining cheese, then place the pan under the grill and cook for a further 2 mins. Slide the omelette onto a board or serving plate. Cut into wedges and serve.

Recipe from Good Food magazine, May 2010

Ad

Comments, questions and tips (5)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.9 ratings

elizabeth1965

A star rating of 4 out of 5.

Surprised how good this was. Selected it just because I had half a jar of red peppers and artichokes to use up, yet it was the best tasting omelette I've had in ages.

flirtinflight

A star rating of 4 out of 5.

I chopped the red pepper and artichokes very small and made the omelette for a group of young children who came for tea - I was surprised how well it went down with them all!

rachthecook

A star rating of 5 out of 5.

Healthy. Quick. Delicious. I had with rocket salad and a couple of baby potatoes.

glitter_rose

A star rating of 4 out of 5.

Really good quick tasty supper!

babywilt1

A star rating of 4 out of 5.

This was surprisingly delicious, made an excellent lunch when the girls came over.

Ad
Ad
Ad