Instructions

1. Remove the skin from the chorizo and cut it into tiny pieces.
2. Chop the red pepper and halve the cherry tomatoes.
3. In a bowl, whisk the eggs with a pinch (or two) of dried oregano.
4. Heat a small spoonful of oil in a frying pan over low heat, then add the red pepper and chorizo pieces. Gently sauté, until the chorizo has released its fat.
5. Add the cherry tomatoes and cook for about 1 minute, until they begin to soften.
6. Pour the eggs evenly over the mixture in the pan.
7. Place the artichoke pieces between the chorizo and vegetable pieces.
8. Crumble the feta on top.
9. Put a lid on and reduce the heat.
10. When the omelette has set (i.e. the surface is no longer runny), take it off the heat and serve with some parsley scattered over it.
11. Serve warm.