Artichoke Omelet With Tomato Salsa Recipes

CHEESY ARTICHOKE OVEN OMELET

Cheesy Artichoke Oven Omelet image

There are several yummy layers to this Cheesy Artichoke Oven Omelet: salsa, artichokes, cheese and eggs. Top with tomato rounds for a festive main dish brunch.

Provided by Allie Taylor

Time 50m

Number Of Ingredients 8

Ingredients

3/4 cup of your favorite salsa
1 cup artichoke hearts (chopped)
1/4 cup 1 ounce parmesan cheese, grated
1 cup 4 ounces Monterey Jack Cheese, shredded
1 cup 4 ounces sharp cheddar cheese, shredded
6 large eggs
8 ounces sour cream (regular or light)
thinly sliced tomato rounds (three roma tomatoes should be enough)

Steps:

Preheat oven to 350 degrees.
Butter or grease a 10 inch quiche dish.
Spread the salsa on the bottom.
Distribute the chopped artichokes evenly over the salsa.
Sprinkle parmesan over the artichokes.
Sprinkle with the Monterey Jack and Cheddar cheeses.
Blend the eggs in a blender 'til smooth.
Add the sour cream to the eggs and blend until mixed.
Pour the egg mixture over the cheeses.
Float sliced tomato rounds on top of all, covering the whole surface.
Bake uncovered 30-40 minutes, or until set.
Cut into wedges and serve garnished with parsley or basil.

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE

Artichokes in a Garlic and Olive Oil Sauce image

I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.

Provided by SLW0784

Categories Side Dish Vegetables

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

4 ounces small uncooked seashell pasta
2 ½ tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered

Steps:

Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g

ARTICHOKE SALSA

Artichoke Salsa image

Salsa doesn't have to mean "South of the Border." This one is 100 percent Italian, loaded with tomatoes and artichokes (1/4 cup of vegetables, and all the nutrients they provide, in each portion) and flavor. Serve it on slices of whole-grain toast, or as a dip for chips, crackers or vegetables. And, if you're really enterprising it makes a great pizza topping. Nutritional Information Per Serving: Calories 45; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 140mg; Carbohydrate 4g; Fiber 0g; Protein 1g; Vitamin A 2%DV; Vitamin C 10%DV; Calcium 2%DV; Iron 4%DV Daily Value

Provided by cannedfood

Categories Spreads

Time 10m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 1/2 ounce) can petite cut diced tomatoes with jalapenos
1 (14 ounce) can artichoke hearts, drained and finely chopped
1/4 cup finely diced red onion
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar

Steps:

Combine ingredients in a mixing bowl and set aside for at least 10 minutes before serving. Serve as a spread.

Nutrition Facts : Calories 43.8, Fat 2.3, SaturatedFat 0.3, Sodium 247.1, Carbohydrate 5.5, Fiber 1.9, Sugar 0.5, Protein 1.4

ARTICHOKE SALSA

Artichoke Salsa image

Make and share this Artichoke Salsa recipe from Food.com.

Provided by shawnajean

Categories Low Protein

Time 10m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1 (6 1/2 ounce) jar marinated artichoke hearts, drained and chopped
3 roma plum tomatoes, chopped
2 tablespoons red onions, chopped
1/4 cup black olives, chopped
1 tablespoon garlic, chopped
2 tablespoons fresh basil, chopped
salt and pepper

Steps:

In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.

Nutrition Facts : Calories 37.5, Fat 0.9, SaturatedFat 0.1, Sodium 96.2, Carbohydrate 7, Fiber 2.8, Sugar 1.5, Protein 1.9

ARTICHOKE OMELETTE

Artichoke Omelette image

Make and share this Artichoke Omelette recipe from Food.com.

Provided by Dancer

Categories Breakfast

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon light butter
1/2 onion, finely chopped
6 eggs
2 artichoke hearts, finely chopped
8 sliced green olives
1/8 cup milk
4 slices cheese
salt and pepper

Steps:

Saute onions in butter in 12 inch fry pan.
Beat eggs in bowl with artichoke hearts, olives, milk, salt and pepper.
Pour mixture over onions in pan and cover.
Cook over medium heat until the bottom of the omelette is golden brown, carefully lift edge with spatula to check.
Lay cheese over half of omelette.
Flip other half of omelette over cheese half.
Wait about 1 minute.
Slide out of pan and serve hot.

Nutrition Facts : Calories 727.4, Fat 48.7, SaturatedFat 25.3, Cholesterol 640.5, Sodium 1591.6, Carbohydrate 28.6, Fiber 11.1, Sugar 3, Protein 45.8