Artichokes Omelet

Eggs | Traditional Spanish Recipes

Artichokes Omelet

I meant to upload this Artichokes Omelet post for some time now; nearly without noticing it’s already the end of the artichokes season and this is my last chance… I guess. Maybe in coldest climates you still have artichokes in full swing… if that is the case, I strongly recommend you to try this dish!

Artichokes Omelet

With nearly no ingredients, we will have a wonderful dish for a party, for lunch, dinner, to take away and for a picnic. Any of the options is valid. Do you take your lunch at work? This is a perfect and healthy choice! So, if you can still find fresh artichokes (no canned ones here), eggs (who doesn’t have a bunch of eggs at home?) and onion… Yeah, that’s what it takes to prepare it.

The only thing I don’t like about artichokes is that when discarding the outer leaves your fingers become black and even if you wash them with soap the dye just won’t go. Use lemon to clean them out. It works. Beside that, everything else is great about this omelet, so write the recipe down ;D.

Artichokes Omelet


Ingredients for 4 servings: 5 large eggs, 6 fresh artichokes, 1 medium onion, salt and olive oil. To decorate: garlic sprouts and cherry tomatoes with salad.

  • Peel the artichokes and leave only the tender heart. If you don't want them to become dark, rub with lemon.
  • Prepare an antiadherent pant and pour some olive oil in it. Enough to cover the surface.
  • Fry at low heat the artichokes (cut in small pieces. Maybe 6 out of every artichoke). When tender pour a bit of salt on them and reserve.
  • In that same pan fry at low heat too the onion (peeled and cut in slices). Add more olive oil if you need. When transparent put the artichokes back in the pan and stir for 2 minutes.
  • In a big bowl, beat the eggs and add the artichokes and onion. Mix well. Add more salt if needed.
  • In another pan or the same but clean and with some olive oil in its surface, pour all the mixture when it starts to get hot.
  • Cook at medium heat. Turn it around when one side is done, and cook the other side until done too. Serve as a whole or cut in pieces.
  • The garlic sprouts is a nice contrast :D.
  • Enjoy healthy food!


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05/10/2014 · 2:02 h by Joan Nova

I make vegetable omelets frequently but never thought of using artichokes (which I adore). I’ll definitely try it.

05/11/2014 · 12:01 h by Núria Farregut

Yes, please do! Hope you love it :D

01/16/2021 · 23:35 h by Keren Binderman

¡Esta receta es fantástica! Lo hice sin cebolla porque a mi mamá no le gusta, y todavía sabía muy bien – incluso con solo alcachofas. Me encanta que esta es una comida de “desayuno” que funciona perfectamente para la cena también. ¡Gracias!

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