Mushroom Artichoke Omelet |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Moses Estate in Garland, Texas in 1991. Ingredients:
6 ounce jar marinated artichoke hearts |
2 tablespoons butter |
1 cup fresh mushrooms sliced |
1/4 cup chopped scallions |
6 eggs |
1-1/2 teaspoon garlic salt |
2 tablespoon white wine |
2 tablespoon grated parmesan cheese |
Directions:
1. Drain artichoke marinade into a large ovenproof skillet.
2. Add butter and melt then sauté mushrooms until golden.
3. Add artichoke hearts and scallions tossing until heated through.
4. Turn heat to medium.
5. Beat eggs with garlic salt and wine until blended then pour over mushroom mixture.
6. Do not stir.
7. Cook slowly until sides are bubbly.
8. Sprinkle with cheese and place under broiler until cheese is browned and eggs are set.
9. Serve directly from skillet.
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