Artichoke, Mushroom and Smoked Bacon Omelette

Name: Artichoke, Mushroom and Smoked Bacon Omelette
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Eggs 6; Artichokes 5; Porcini mushrooms or champignon 7 oz; Smoked pancetta diced 2 oz; Milk 3 spoonfuls; Garlic 1 clove; Parsley minced 1 spoonful; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste; Lemons 1; Grana Padano PDO cheese 1.1 oz

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283

Calories per serving

Gluten Free

Energy Kcal 283
Carbohydrates g 6.1
of which sugars g 5
Protein g 22.2
Fats g 18.9
of which saturated fat g 6.17
Fiber g 12
Cholesterol mg 325
Sodium mg 1094

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Bright color and the fluffy look of an Artichoke, Mushroom and Smoked Bacon Omelette always seem to get families excited at the breakfast table. That nice golden omelette loaded with melt-in-your-mouth artichoke hearts, deeply earthy mushrooms, and bits of smoked bacon offers a flavor profile you really remember—it's moist, savory, and completely satisfying without being heavy. Friends often notice the inviting aroma first (there’s just something about aromatic bacon omelette that pulls everyone into the kitchen), while egg lovers and little ones alike appreciate the way the flavors work together. Whether you plan for this as a special weekend artichoke omelette or sneak it into a school-day breakfast, you’ll usually see happy faces asking for seconds. Next to your other egg recipes or as one of those must-have breakfast recipes, this omelette stands out, since it just feels heartier and more special than a typical cheese omelette. Perfect for lively brunches, reliable for quieter mornings, and always a good choice for families needing something easy but crowd-pleasing (honestly—kids tend to pick out every last bite).

Busy families appreciate an Artichoke, Mushroom and Smoked Bacon Omelette because it’s versatile enough for just about any mealtime.presence alone is enough to turn a simple breakfast into a DELICIOUS family event, especially when served as a lunch option or even a quick weeknight dinner (great with a handful of mixed greens or sliced toast). This bacon omelette adapts really well—enjoy it plain, go heavy with the cheese, or add your favorites from a long list of omelette filling ideas...fresh herbs and a touch of smoked paprika completely change the character, giving you omelet variations all year round. Great for brunch ideas when company visits, or for those nights when you want something nice but not fussy. Because it checks off flavor, texture, and comfort all at once, home cooks naturally find it lands in their weekly rotation. After a busy day, there’s just something friendly about these reliable egg recipes —good, hearty, and so full of classic flavors that families want to make them again and again.

INGREDIENTS: Eggs 6; Artichokes 5; Porcini mushrooms 7 oz (200 g) - or champignon; Smoked pancetta 2 oz (60 g) - diced; Milk 3 spoonfuls; Garlic 1 clove; Parsley 1 spoonful - minced; Extra virgin olive oil 2 spoonfuls -; Fine salt to taste; Black pepper to taste; Lemons 1; Grana Padano PDO cheese 1.1 oz (30 g)

Preparation

How to prepare Artichoke, Mushroom and Smoked Bacon Omelette

To prepare the artichoke, mushroom, and smoked bacon omelette, start by cleaning the artichokes using the method shown in the cooking school video How to clean artichokes; you should only use the hearts and stalks 1. Clean the mushrooms and cut them into small pieces. Slice the artichoke hearts thinly 2 and cut the stalks into small pieces, then keep them in acidulated water to prevent browning. Heat the oil in a non-stick pan and add the minced garlic clove, fry the garlic and add the diced bacon 3,

the rinsed and drained artichokes and the chopped mushrooms 4. Sauté everything to flavor, add the chopped parsley 5, and adjust with salt and pepper. Cook for 10 minutes. Meanwhile, in a bowl, beat the 6 eggs with a fork, add the grated Grana Padano cheese 6 and milk, and mix to combine the ingredients.

When the vegetables are cooked, pour the mixture into the pan 7, immediately mix to combine the eggs and vegetables 8, and let the omelette set. Turn it over when the bottom is cooked, using a lid, and cook the other side as well. We chose to serve the artichoke, mushroom, and smoked bacon omelette as an appetizer, cutting it into squares 9.

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Artichoke, Mushroom and Smoked Bacon Omelette

PRESENTATION

How to prepare Artichoke, Mushroom and Smoked Bacon Omelette

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