Tomato and Artichoke Omelette

Mothers should not have to cook breakfast on Mother's day. Make the Mother(s) in your life this wonderful colorful omelette today.

Everyone has their way to make an omelette. I was taught this way from my French Mother - this is a simple approach to the home-made omelette, giving a slightly firmer body than Jacque Pepin's swirling technique. This is a good approach when filling the omelette, as the extra body helps hold bigger ingredients into the omelette.

2 eggs
1/2 fresh ripe tomato, diced
1/4 cup marinaded grilled artichokes (I used Trader Joe’s)
dried dill weed

Heat a dash of olive oil in an 8-inch non-stick skillet. Toss in the tomatoes and the artichokes and allow them to sizzle for about 3-5 minutes.

Meanwhile, whisk together the eggs. Salt and pepper to taste. Pour the eggs into the sizzling hot pan and allow the eggs to set just a bit. Turn heat down to medium.

Working quickly, pull the edges in with a rubber spatula as you tilt the pan to allow uncooked egg to run in and fill the spaces created. Work your way all around the omelette. This makes beautiful folds in the omelette.

After you have pulled in all sides at least once and most of the uncooked egg is used up, sprinkle with dill to taste, and reduce the heat to the lowest simmer. Cover omelette and cook for about 1-2 minutes, until all the egg is cooked through.

Now carefully reach under half the omelette with one or two spatulas, depending on your skill, and fold the omelette in half. Slide out onto a plate

Makes one omelette.

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