Italian Omelet Filling

Servings: 2/3 cup

 

Ingredients:

2 teaspoons olive oil

1/2 cup chopped, drained, canned artichoke hearts

2 tablespoons chopped onion

1 tablespoon chopped, drained, sun-dried tomatoes(oil pack)

1 tablespoon slice ripe olives

1 medium garlic glove, minced

1/4 teaspoon dried leaf oregano

2 teaspoons pine nuts

pepperoncinis

 

1. In a 1 quart casserole dish, combine olive oil, artichokes, onion, sun-dried tomatoes, olives, garlic and oregano.

2. Microwave, uncovered on HIGH for 2:30-3:00 or until onion is tender, stirring once.

3. Cover and keep warm.

4. Stir in pine nuts just efore using as filling for French Omelet

5. Garnish with pepperoncinis.