Artichoke and Gorgonzola omelette
If you're looking for a quick, easy lunch that's full offlavour and rich in protein, this artichoke and Gorgonzola omelette ticks all the boxes. Creamy blue cheese, tender grilled artichokes and salty black olives make a delicious combination, while spring onions add a little freshness. A few mint leaves provide a fragrant finishing touch. Ready in around 10 minutes,this savoury omelette is perfect for a quick lunch or relaxed brunch. Serve itwith toasted sourdough and a crisp green salad for a satisfying meal. You can use Dolcelatte instead of Gorgonzola if you prefer a milder, creamier blue cheese.
Ingredients
Method
- Whisk the eggs in a bowl with a couple of pinches of salt and some freshly ground black pepper.
- Finely chop the spring onions.
- Heat a little olive oil in a non-stick frying pan over a medium heat. Add the spring onions and sauté for a minute or two until softened.
- Pour in the beaten eggs. As they begin to set, gently pull the cooked edges towards the centre with a spatula, allowing the uncooked egg to flow into the gaps. This creates a soft, rippled texture.
- Arrange the artichoke wedges over the omelette and scatter the black olives around them. Crumble the Gorgonzola or Dolcelatte on top.
- Cook gently until the omelette is almost set and the cheese begins to soften and melt. Fold if you prefer, or serve it open-faced.
- Scatter with fresh mint leaves and serve immediately with toasted sourdough and a crisp salad.