Mushroom Artichoke
Omelette

Most people think of omelets as a breakfast food, but they can serve as a delicious option for a meal at any time of the day!

Serves: 6

INGREDIENTS:

• 1 jar (6.5-ounce) Cara Mia Marinated Artichoke Hearts
• 2 tablespoons unsalted butter
• 1/3 cup chopped scallions, divided
• 1/2 teaspoon minced garlic
• 1 cup sliced fresh mushrooms
• 6 eggs
• 2 tablespoons white wine or broth
• 1 tablespoon sugar
• 3 tablespoons grated Parmesan cheese
• Salt and pepper; to taste

DIRECTIONS:

1. Cut drained artichoke hearts in half lengthwise; set aside. Melt butter in large ovenproof skillet. Sauté 4 tablespoons scallions and garlic until softened. Add mushrooms and sauté until golden. Stir in artichoke hearts and heat through. Reduce heat to medium-low. Beat eggs, wine and sugar together until blended; pour over mushroom-artichoke mixture. Do not stir. Cook slowly until sides are bubbly and bottom is set.
2. Preheat broiler. Sprinkle omelet with cheese, salt and pepper to taste. Broil until cheese is browned and eggs are set. Garnish with remaining chopped scallions and serve immediately, directly from skillet or turned onto platter.