Huevos con alcachofa, estragón y parmesano

Ingredientes

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 medium red onion (thinly sliced)
• 1 cup artichoke hearts – cooked – I used a (13.75 oz.) can (cut in to small pieces)
• 1 tablespoon a little more for sprinkling on the omelet tarragon, minced
• 7 large eggs
• 1/2 cup half and half
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper (freshly grounded)

Preparación

1. 1

   Preheat the oven to 400 °F.

2. 2

   Butter a 9X9 inch (or any other that is not too big) baking dish.

3. 3

   Heat olive oil in a large non-stick skillet. Add the minced onion and cook, stirring occasionally, until it starts to soften, about 5 minutes.

4. 4

   Add artichoke hearts and tarragon. Cook for 5 minutes until artichoke hearts are soft and fragrant.

5. 5

   As the vegetables are cooking, whisk eggs, half and half, and salt and pepper.

6. 6

   Add the vegetable mixture in to the egg mixture and give it a big stir.

7. 7

   Pour the mixture into the buttered pan and place it in the oven.

8. 8

   Bake for 25-30 minutes until the edges of the omelet is golden.

9. 9

   Let it cool for 5 minutes, cut into small squares and serve.