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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 large or 3 small eggs
  • 2 spring onions
  • 5 grilled artichoke wedges from a jar, drained
  • About 30g Gorgonzola or Dolcelatte
  • A handful of pitted black olives
  • A few fresh mint leaves
  • A little olive oil
  • Salt and freshly ground black pepper

Method
 

  1. Whisk the eggs in a bowl with a couple of pinches of salt and some freshly ground black pepper.
  2. Finely chop the spring onions.
  3. 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.
  4. 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.
  5. Arrange the artichoke wedges over the omelette and scatter the black olives around them. Crumble the Gorgonzola or Dolcelatte on top.
  6. 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.
  7. Scatter with fresh mint leaves and serve immediately with toasted sourdough and a crisp salad.