Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped cooked asparagus or broccoli |
| 1 cup | Chopped zucchini |
| 1 cup | Cooked chopped spinach; drain |
| 1 cup | Chopped large marinated hearts of artichoke |
| ½ cup | Chopped onion |
| \N \N | Olive oil |
| 1 \N | Clove garlic |
| \N \N | Seasoning salt |
| \N \N | Black pepper |
| \N \N | Oregano |
| 8 \N | Eggs |
| 3 tablespoons | Grated parmesan |
1. Combine vegetables with some olive oil and chopped garlic in an ovenproof skillet and season with salt, pepper and oregano. Saute about 4 to 5 minutes, stirring constantly.
2. Beat eggs with Parmesan. Stir in sauteed vegetables, then return mixture to skillet.
3. Cover and cook over low heat until lightly browned on the bottom. Place in 350 F oven and bake 10 minutes or until nicely browned.
4. Loosen the omelet by sliding a small spatula around the edges. Serve in wedges.
TONY'S
SOUTH POST OAK, HOUSTON.
WINE: CHATEAU PEYMARTYIN 1973
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .