Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serving: 4
Ingredients:
β’ 6 eggs, beaten
β’ 2 tbsp. heavy(whipping) cream
β’ 8 bacon slices, cooked and chopped
β’ 1 tbsp. olive oil
β’ ΒΌ cup chopped onion
β’ Β½ cup chopped artichoke hearts (canned, packed in water)
β’ Sea Salt
β’ Freshly ground black pepper
Directions:
1. In a small bowl, scourge the eggs, heavy cream, and bacon until well blended and set aside. Situate skillet over medium-high heat and add the olive oil.
2. SautΓ© the onion until tender, about 3 minutes. Pour the mixture into the skillet, swirling it for 1 minute.
3. Cook the omelet, lifting the edges with a spatula to let the uncooked egg flow underneath, for 2 minutes. Sprinkle the artichoke hearts on top and flip the omelet. Cook for 4 minutes more, until the egg is firm. Flip the omelet over again so the artichoke hearts area on top.
4. Remove from the heat, cut the omelet into quarters, and season with salt and black pepper. Serve while hot.
Nutrition:
435 Calories
39g Fat
17g Protein
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