Lucania-style omelette

15 min
0 People
15 min
INGREDIENTS for 0 people
  • 6 eggs
  • 2 artichokes
  • 2 bell peppers , roasted
  • 2 eggplants
  • oregano
  • 4 tablespoons oil
  • salt and pepper

Remove the tough outer leaves from the artichokes, cut the artichokes into wedges and soak them, as you proceed, in cold water with the addition of lemon juice. Put a saucepan on the heat with two spoonfuls of oil, add the artichokes and eggplants, season with salt and cook adding, if necessary, a few tablespoons of water. Separately beat the eggs in a bowl with a little salt and pepper, add the artichokes and eggplants, previously well drained form the fat and chopped as well as the peppers to the eggs. Amalgamate the mixture well. In an iron pan heat up a tablespoon of oil until it smokes, then pour the eggs in. Turn the omelette, already nicely golden and put the remaining oil in the pan. Brown the other side. Sprinkle some oregano over the omelette. This omelette is delicious also served cold.

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