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.

• Servings : 2
• Ready in : 00:15 Minutes
• Dish Type(s) : Breakfast, Brunch, Everyday, Main
• Food Type(s) : Eggs, Other Vegetables, Pork