CANNED ARTICHOKE OMELET
1 can artichokes, soaked in
1 small onion
1/2 c. oil
1/2 c. grated Romano cheese
Rinse artichokes thoroughly in cold water to remove salt
taste. Drain and cut in 4 quarters. Saute cut up onions in
oil, but not brown. Add drained artichokes. Fry together about
10 minutes. Beat eggs and cheese well and add to artichokes.
Make sure eggs soak well in artichokes. When fried on one
side, put a dish on top of eggs and flip over. Have a dish
under pan to catch drippings. Fry on other side. Try to keep
in one piece like a pie. You can also use cooked well drained
Swiss chard, cooked and drained, cut up spinach.