This recipe was inspired when my friend Sandi told me about an artichoke omelette with provolone that was very popular in a restaurant that her husband once owned.
Here, I created my own version, to which I added black olives for an extra flavor dimension. The result was delicious!
1 1/2 teaspoons extra virgin olive oil, divided
1 or 2 whole canned artichoke hearts (depending on how much you like artichokes), rinsed, drained, and coarsely chopped
1 tablespoon pitted sliced black olives
3 large eggs, or equivalent in egg substitute
1 tablespoon milk
Dash of salt (optional)
1 thin slice provolone cheese, at room temperature, torn into 6 or 8 pieces
Heat 1/2 teaspoon of the olive oil in a small skillet over medium to medium-low heat. Add the artichokes and olives, and saute for 3-4 minutes, until they are heated through. Keep warm until ready to use.
Meanwhile, in a small bowl, whisk the eggs with the milk. Whisk in the dash of salt, if using. (Note: Go easy on the salt, as the artichokes and olives can be salty.)
In a separate 7- or 8-inch skillet, heat the remaining 1 teaspoon of olive oil over medium to medium-low heat. Add the egg mixture, and tilt the pan quickly to distribute the eggs evenly over the bottom of the skillet.
Using a flexible spatula, lift the edges of the omelette so that the uncooked egg can flow underneath. Continue until the eggs are set. To set the eggs more quickly once they are firm on the bottom, you can optionally flip the omelette by setting a dish over the skillet, turning it over quickly, and then sliding the omelette, cooked side up, back into the skillet.
Once the eggs have set, arrange the provolone pieces over one half of the omelette. Top with the artichoke-olive mixture. Fold the other half of the omelette over the fillings. Heat over low to medium-low heat for a minute or two to allow the cheese to melt, and then serve immediately.
-- 1 or 2 servings