Servings
4
servingsPreparation (approx.)
15
minutesCooking (approx.)
25
minutesCalories (approx.)
400
kcal/servingTotal time (approx.)
40
minutesThinly sliced artichokes, pork belly and melted Emmental folded into individual omelettes. This simple recipe makes four omelettes in separate batches, with two eggs per person and an even share of the filling.
Modo cocción
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
8 eggs
4 artichokes
4 thin slices pork belly, rind removed and cut into thin strips
100 g grated Emmental cheese
olive oil, as needed for sautéing and greasing the pan
salt to taste
Pasos
- Remove the rind from the pork belly, if present, and cut the slices into thin strips. Grate the Emmental and divide it into four 25 g portions.
- Remove the tough outer leaves and pointed tips from the artichokes. Keep the hearts and the peeled, tender part of the stems. Remove any fuzzy choke and slice thinly. Cook straight away.
- Heat a little olive oil in a frying pan over medium heat. Add the artichokes and sauté for about 8–10 minutes, stirring, until tender; lower the heat if they brown before softening. The time will depend on the thickness of the slices.
- Add the pork belly strips and cook together for another 3–4 minutes, until the pork is cooked through. Taste and season lightly with salt. Divide the filling into four portions.
- Beat two eggs with a pinch of salt and mix in a quarter of the filling. Heat a small non-stick frying pan with a thin film of oil and pour in the mixture.
- When the base begins to set, scatter 25 g of Emmental over the top. Fold the omelette over itself, French-omelette style, and cook over medium-low heat until the egg is set inside and the cheese has melted, about 3–4 minutes in total.
- Repeat three more times with the remaining eggs, filling and cheese. Serve one freshly cooked omelette per person.
Notas
- Yield: four individual omelettes. Each contains two eggs, a quarter of the filling and 25 g of Emmental.
- The artichokes are counted whole before trimming; use the hearts and peeled, tender stems. The four slices of pork belly should be thin. The original recipe gives no weights for these ingredients or quantity of oil.
- Approximate timing: 15 minutes of preparation and 25 minutes of cooking for all four omelettes, about 40 minutes in total using one pan. Judge doneness by the tenderness of the artichokes and the set of the eggs.
- Estimated nutrition per omelette (¼ of the recipe), calculated with USDA SR28: assumes 400 g of shelled egg, 320 g of trimmed artichokes, 60 g of fresh pork belly, 100 g of Emmental-type cheese and 20 g of olive oil for the whole recipe, with all cooking fat consumed. The sodium estimate assumes 2 g of added salt in total. The database's Swiss cheese is used as a representative Emmental-type cheese.
- Carbohydrate is total carbohydrate and includes fibre. Under these assumptions, sodium is equivalent to approximately 1.16 g of salt per omelette. Values vary with ingredient size, brand, type of pork belly and fat left in the pan. They exclude the menu and drinks. The finished cooked weight has not been measured.
- Allergens in this omelette: egg and milk. Check the pork belly and cheese labels for added ingredients or possible traces.
- The image is an AI-generated illustration of the dish.
Quizás lo necesites
- Small non-stick frying pan
- Bowl and fork or whisk
- Knife, chopping board and grater
- Spatula
Nutrition facts (per serving)*
- Calories: 400kcal
- Fat: 30.3g
- Saturated Fat: 11.3g
- Cholesterol: 406mg
- Sodium: 466mg
- Carbohydrates: 9.5g
- Fiber: 4.3g
- Sugar: 1.2g
- Protein: 23.3g
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