ARTICHOKE OMELET

1/2 tsp extra virgin olive oil
1 (8 oz) jar Orto Conserveira artichoke hearts, drained
3 eggs, beaten
2 oz buffalo mozzarella cheese, sliced
pepper to taste
TO SERVE:
tomato sauce
fresh basil
sliced fresh tomatoes
shredded mozzarella cheese

Heat olive oil in a 9 inch pan. Briefly saute the artichoke hearts.

In a bowl mix beaten eggs, cheese, pepper, and artichokes.

Reheat pan; add mixture and cook over low heat about 8 minutes. Place plate over pan flip omelet onto plate and flip back into pan to cook the other side. Cook 50 seconds more.

Garnish with tomato sauce, fresh basil, sliced tomato, and cheese.

Yields 4 servings (serving size 1 1/2 cups)