Friday, October 29, 2010
Mushroom Artichoke Omlete
10:32 AM | 
Posted by
Cara Mia
Most people think of omletes as a breakfast food, but they are a quick solution for lunch or dinner as well.
1 jar (6.5-ounce) CARA MIA Marinated Artichoke Hearts
2 tablespoons unsalted butter
1/3 cup chopped scallions, divided
1/2 teaspoon minced garlic
1 cup sliced fresh mushrooms
6 eggs
2 tablespoons white wine or broth
1 tablespoon sugar
3 tablespoons grated Parmesan cheese
Salt and pepper; to taste
Directions
Cut drained artichoke hearts in half lengthwise; set aside. Melt butter in large ovenproof skillet. Sauté 4 tablespoons scallions and garlic until softened. Add mushrooms and sauté until golden. Stir in artichoke hearts and heat through. Reduce heat to medium-low. Beat eggs, wine and sugar together until blended; pour over mushroom-artichoke mixture. Do not stir. Cook slowly until sides are bubbly and bottom is set.
Preheat broiler. Sprinkle omelet with cheese, salt and pepper to taste. Broil until cheese is browned and eggs are set. Garnish with remaining chopped scallions and serve immediately, directly from skillet or turned onto platter.
Serves 6
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