Per serving
- Calories
- 413 kcal
- Protein
- 26 g
- Carbohydrates
- 28.7 g
- Fat
- 22.4 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Eggs2
- Egg whites1
- Artichokes1
- Mint2 g
- Pecorino10 g
- Extra virgin olive oil2 teaspoons
- Whole wheat bread1
- Saltto taste
Contains: gluten, lactose, eggs,
In season: November – April
Method
- Prepare the artichoke: pull off the tough outer leaves until you reach the pale, tender ones, cut off the tips and peel the stem; halve it, scoop out the hairy choke with a teaspoon and cut into thin wedges.
- Heat the oil in a non-stick frying pan over medium heat, add the artichoke with a pinch of salt and a splash of water, cover and cook for 10 minutes, until a fork slides in easily.
- Meanwhile beat the eggs and egg white with the grated pecorino and the chopped mint leaves.
- Pour the eggs over the artichokes, lower the heat, cover and cook for 4 minutes, until set.
- Fold the omelette in half with a spatula and serve with the wholemeal bread.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.